Rissoles

Ingredients

• J pint stock
• 1 teaspoonful butter
• 1 oz. flour
• 4 lb. cold meat
• | lb. mashed potatoes
• A little chopped parsley
• Salt and pepper
• 1 beaten egg
• Egg and crumbs
• Bath of fat

Method

1. 1

   Mince the meat finely, or pass it through a mincing machine, mix with the mashed potatoes and parsley in a bowl.

2. 2

   Put the stock and butter into a small pan.

3. 3

   When boiling, stir in quickly the sifted flour, cook well, beating till smooth.

4. 4

   Mix this panard with the other ingredients and add the beaten egg.

5. 5

   When cold form into small balls the size of a large walnut, slightly flouring the fingers to prevent sticking.

6. 6

   Be careful no dry flour is allowed to work into the mixture.

7. 7

   Egg and crumb, and fry in a bath of fat for 3 or 4 minutes.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 17. The excerpt below is the record exactly as published.

Rissoles. Panard. J pint stock. 1 teaspoonful butter. 1 oz. flour. 1 teaspoonful anchovy sauce for beef. 1 teaspoonful ketchup for mutton. 4 lb. cold meat. \ lb. mashed potatoes. A little chopped parsley. Salt and pepper. 1 beaten egg. Egg and crumbs. Bath of fat

Cook this with the app: pantry check, scaling, and the assistant.