Rissoles

Ingredients

• four ounces of flour
• three ounces of butter
• an egg
• bread crumbs

Method

1. 1

   Rub flour and butter together until mixed.

2. 2

   Add cold water to form a stiff paste.

3. 3

   Roll out the paste thinly.

4. 4

   Shape the chicken mixture into desired forms, dip in beaten egg, and coat with bread crumbs.

5. 5

   Fry in hot fat until pale yellow.

6. 6

   Drain on paper and serve with fried parsley.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 33. The excerpt below is the record exactly as published.

rissoles are required, we put four ounces of flour on a board, and rub into it three ounces of butter, until both are thoroughly mixed, and there are no lumps remaining. 16. We mix the flour and butter into a stiff smooth paste with cold water. 17. We take a rolling-pin, flour it, sprinkle some flour over the board, and roll the paste out into as thin a sheet as possible. 18. We flour our hands, dip a knife in flour (to prevent any sticking), and form the chicken mixture into any fancy shapes for croquettes, either in balls or long rolls, 8k;., or we can roll it in the paste for rissoles. 19. We break an egg on to a plate; and beat it up slightly with a knife. Cooking Meat. — {Entries!) — Croquettes of Chicken. 8 1 20. We dip the croquettes or rissoles into the egg, and egg them well all over with a paste brush. 21. We now roll them in the bread crumbs

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