Rissoles

Ingredients

• three fine sweet-breads
• one-third as much as you have meat
• two beaten eggs
• pepper
• salt
• a little nutmeg
• a little gravy
• as much drawn butter

Method

1. 1

   Blanch sweetbreads, mince finely, and pulverize crumbs.

2. 2

   Season with pepper, salt, nutmeg, and beaten eggs; work smooth and roll into balls, flouring them.

3. 3

   In a saucepan, heat seasoned gravy and drawn butter.

4. 4

   When boiling, add rissoles and cook for ten minutes.

5. 5

   Drain gravy, place rissoles on a hot dish, pour gravy thickened with a beaten egg over them.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 31. The excerpt below is the record exactly as published.

three fine sweet- breads, mince fine with food cutter, fine plate; also pulverize crumbs until you have one-third as much as you have meat. Season with pepper, salt, a little nutmeg, and two beaten eggs ; work and beat smooth, roll into long balls; flour these well. Have a little gravy in a saucepan, well seasoned, add as much drawn butter. When it boils put in the rissoles, a few at a time, cook ten minutes. Drain off the gravy, put rissoles care- fully on a hot dish, pour the gravy upon a beaten egg, heat to thickening, pour over the rissoles. Stuffed Peppers. — First take the seed out of peppers and allow them to soak in salt

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