Rissoles à la Pompadour

Ingredients

• | oz. butter
• | oz. flour
• pinch of sugar
• pint stock
• 3 mushrooms, if liked
• 2 tablespoonsful minced shallot
• a small piece of ham or tongue
• 4 tablespoonsful minced chicken, rabbit, veal or any white meat

Method

1. 1

   Cook flour and butter together, and add stock.

2. 2

   Boil up.

3. 3

   Add shallot, then minced mushrooms, ham and chicken.

4. 4

   Mix all together.

5. 5

   Stand aside to cool.

6. 6

   Make short crust of 0.5 lb. flour, 1 oz. lard, 1 oz. butter, 0.5 teaspoonful baking powder.

7. 7

   Cut into rounds with a cutter.

8. 8

   Moisten edges with water.

9. 9

   Put a little of the mixture on one piece.

10. 10

    Cover with another.

11. 11

    Take them up and pinch together.

12. 12

    Egg and crumb well.

13. 13

    Fry in hot fat.

As published

This recipe was extracted from Berridge House recipe book (1910), page 40. The excerpt below is the record exactly as published.

Rissoles a la Pompadour | oz. butter, | oz. flour, pinch of sugar, \ pint stock, 3 mushrooms, if liked, a small piece of 2 tablespoonsful minced shallot, ham or tongue, 4 tablespoonsful minced chicken, rabbit, veal or any white meat

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