Rissoles

Ingredients

• Cold meat or chicken 2 cups
• Salt i teaspoonful
• Pepper i teaspoonful
• Cayenne Few grains
• Onion juice Few drops
• % White sauce 1 cup, thick, hot
• Beaten egg
• Dried bread crumbs

Method

1. 1

   Mix ingredients in order given and let mixture cool.

2. 2

   Shape into croquettes, roll in crumbs, beaten egg and crumbs again, place in a frying basket and fry in deep fat to a golden brown.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 113. The excerpt below is the record exactly as published.

Rissoles, — Run meat together with small piece of onion through a chopper. Add salt, pepper, a little cold cereal, or bread crumbs, and beaten egg, allowing one egg to about a pound of meat. Shape into flat round cakes, roll in flour and saut^ in butter until well browned. These may be served with tomato sauce. Tomato Sauce, Onion 1 teaspoonf ul chopped Salt 1 teaspoonful Pepper Flour 2 tablespoonfiQs Butter 2 tablespoonfuls Sugar 1 teaspoonful Cloves 3 Tomatoes 2 cups Brown the onion in butter and stir in the flour. When it has bubbled up, add the tomatoes and seasonings. Stir constantly until it thickens. Strain into a hot bowl. Teacher's Note. — One sixth of these recipes would be as small an amount as it would be practicable to use. Q 226 FOODS AND HOUSEHOLD MANAGEMENT , (2) Croqtiettes. Cold meat or chicken 2 cups Salt i teaspoonful Pepper i teaspoonful Cayenne Few grains Onion juice Few drops % White sauce 1 cup, thick, hot Beaten egg V Dried bread crumbs

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