Rissoles Chicken (Entree)

Ingredients

• 1 lb. cold minced chicken or veal
• 1 oz. flour
• 2 tablespoonfuls good -white stock
• 1 teaspoonful cream
• 2 or 3 button mushrooms, minced
• f oz. butter
• teaspoonful salt
• teaspoonful pepper
• A few drops lemon juice

Method

1. 1

   Put the butter into a small saucepan, and when dissolved add the flour and mix until smooth, then add the stock and cream, stir until it thickens, add seasoning and mushrooms; allow to boil 4 minutes, then add minced fowl; set aside to cool; meanwhile prepare a little short pastry with 8 oz. of butter rubbed into 6 oz. flour, and mix to a stiff paste with a little cold water; roll out as thin as possible and cut into squares about 4 inches; put in the centre a small roll of the chicken mixture, egg the edges and fold over; break an egg on a plate and paint over the rissoles; roll them in some finely made bread crumbs, put into a wire basket and fry in smoking-hot fat a nice light brown; drain on soft paper, arrange in a ring round a dish or in a heap; garnish with parsley, green or fried.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 25. The excerpt below is the record exactly as published.

RISSOLES CHICKEN (Entree). i lb. cold minced chicken or veal 1 oz. flour 2 tablespoonfuls good -white stock 1 teaspoonful cream 2 or 3 button mushrooms, minced f oz. butter teaspoonful salt teaspoonful pepper A few drops lemon juice

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