Rissoles
From Modern cookery, in all its branches, 1884
Serves 6
Fry for 5 to 7 minutes.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 345. The excerpt below is the record exactly as published.
RISSOLES. (ENTREE.) This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked ; they may be made with brioche , or with light puff-paste, either of which must be rolled ex- tremely thin. Cut it with a small round cutter fluted or plain ; put a little rich mince, or good pounded meat, in the centre, and moisten the edges, and press them securely together that they may not burst open in the frying. The rissoles may be formed like small patties, by laying a second round of paste over the meat, or like cannelons ; they may, likewise, be brushed with egg, and sprinkled with ver- micelli, broken small, or with fine crumb
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.