Rissoles a la Royale

Ingredients

• 6 cocks' combs
• 6 cocks' kidneys
• 6 large fresh mushrooms previously cooked
• 3 truffles
• 2 gills of Veloute sauce
• 0.5 gill of thick cream
• 3 egg yolks

Method

1. 1

   Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles.

2. 2

   Reduce 2 gills of Veloute sauce with 0.5 gill of thick cream, add the above ingredients, and bind with 3 egg yolks.

3. 3

   Season to taste, and put away to get cold.

4. 4

   Roll out some puff paste trimmings to 0.5 inch in thickness; then, with a round channeled pastry cutter, stamp out pieces 3 inches in diameter, place one teaspoonful of stuffing on each piece, brush the borders of the paste half way around with cold water, and turn over the paste, pressing the borders lightly together.

5. 5

   Dip the edges in beaten eggs and bread crumbs, and fry the rissoles in hot lard.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 6. The excerpt below is the record exactly as published.

Rissoles a la Royale — ^Rissoles, Royal Fashion. Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles. Reduce 2 gills of Veloute sauce with yi gill of thick cream, add the above ingredients, and bind with 3 egg yolks

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