Rissoles

Ingredients

• Remains of any meat or poultry
• a few bread-crumbs
• herbs
• a minced shallot
• a little good sauce to moisten the whole
• a sheet of paste (puff paste is the best)

Method

1. 1

   Roll out the puff paste to an eighth of an inch in thickness, cut into squares, place a little of the mince in the middle, fold over securely, and fasten the edges together with white of egg.

2. 2

   Plunge into boiling fat and cook for a few minutes until they swell out and become crisp and brown.

3. 3

   Drain on blotting paper and garnish with curled parsley.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 28. The excerpt below is the record exactly as published.

rissoles, fritters, etc., all require to be plunged into boiling fat. The principle in cooking them is the same as in boiling meat — to form a ci'usfc S2 FRYING AND '' SAUTE''-ING. 8 3 at once upon the outside that sliall keep in tlia flavours and juices of the article fried. For this purpose a, deep iron vessel is the only true frying-pan ; its depth may be from six to eight inches, and its dimensions sufficient to take in a good-sized fish. Most French pans of this description have the handles across the top, so that the pan can be hung on a chain if more convenient when using over an open fire. Here again the charcoal stove is preferable, as the embers should be red-hot; it is impossi- ble to fry well over a smoky or blazing fire. These frying-pans are invariably quite half filled with fat ; at first sight it may seem ex- travagant, but it is not really so, as Avith care, and taking due precautions, the same fat will serve very many times. If poured off into a jar, which already con- tains a little boiling water, as soon as it is finished with, and covered over when quite cold, keeping in a cool place, it will but seldom require renewing. Of course, when fish has been fried in this, it should be reserved for that purpose alone_, as also anything else of a strong flavour. An excellent idea of good frying might be gained by watching the performance of the 84 FRYING AND '' SAUTE''-ING, *' marcliand de pommes-de-terre frites/^ whose stall is sucli a commoa sight in the streets of all French towns. His little furnace is filled with coke_, red-hot, the iron pan, slung on a chain, so that he can raise or lower it at will, is three parts full of boiling fat. The fat he prefers, by the bye, is suet melted, as it is clear and tasteless. The potatoes, pared, drained, and cut into finsrer lenorths by a little machine made for the purpose, are thrown into the pan, and occa- sionally stirred about ; a few minutes see them cooked, brown and crisp, then the pan is drawn up, the potatoes lifted out into the strainer; and here it should be noted how careful he is not to leave one in the fat, lest that should, by being overdone, impart a burnt flavour to the rest. In this same manner suburban Parisian restaurants will turn out the most tempting dishes from the rather coarse and tasteless river fish. If the precaution is taken to have the fat quite boiling, there is no fear of anything be- coming soddened with grease when cooked in this way. Boiling fat is generally still, free from bubbles, and a faint blue vapour may be seen to rise from it. FRYING AND '' SAUTE ''-ING: 85 It is really more difiScult to saute to perfec- tion than it is to fry well. In the former case^ the great point to observe is to take care the saute is not too mnch done^ as in that case it will not be eatable. To toss it light and quickly, and remove before it has had time to become tough_, is a safe rule. Potatoes are very frequently dressed in this manner when intended to eat with veal or pork; finely chopped parsley is sprinkled over them just before serving. Cold boiled potatoes are by this means rendered equal to fresh ones. Carrots, turnips, and parsnips, with a variety of beans, are all excellent if so treated. Eggs may be lightly tossed in the saute pan without actually making an omelette of them. Parsley is a great addition to all sautes. A favourite form of using up cold meat by frying is to make " rissoles. ^^ Remains of any meat or poultry, with a few bread-crumbs, herbs and a minced shallot, and a little good sauce to moisten the whole. Eoll out a sheet of paste (puff paste is the best)

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