Rissoles de Volaille

Ingredients

• half a pound of puff pastry
• egg
• bread-crumbs

Method

1. 1

   Prepare some mixture as for Tartelettes of Chicken, make half a pound of puff pastry and roll out very thin; stamp out a round about the size of a teacup, and put a small piece of the mixture in the centre, brush over the edge, then fold over after well egging the edges.

2. 2

   Egg and bread-crumb, and fry in hot fat and serve with fried parsley.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 26. The excerpt below is the record exactly as published.

Rissoles de Volaille, Prepare some mixture as for Tartelettes of Chicken, page 85, make half a pound of puff pastry and roll out very thin ; stamp out a round about the size of a teacup, and put a small piece of the mixture in the centre, brush over the edge, then fold over after well egging the edges. Egg and bread-crumb, and fry in hot fat and serve with fried parsley. 80 HiaH-CLASS COOKERY. Cutlets a la Bretonne. Ingredients, Best end of a neck of Mutton. One gill of Bechamel Sauce* Half a pint of Haricot Beans, well cooked. Four Onions, well cooked. One ounce of Butter. Pepper and Salt. * Trim the cutlets, bread-crumb and fry them. Put the haricots and onions, previously well boiled, in a stewpan with the butter ; season, and stir them over the fire. When they are hot, pass them through a tammy or hair-sieve, add the white sauce, dish the cutlets, and put the puree of beans and onions in the centre, pouring round a little thin brown sauce or half-glaze. Cutlets Chaudfroid a la Russe. Ingredients, Best end of a neck of Mutton. One pint of Aspic Jelly. One gill of good Glaze. Macedoine of Vegetables, consisting of Carrot, Potato, Cauliflower, Peas, Green Haricots, French Beans, Beetroot, Cucumber, all of which must be neatly cut in equal sizes, and carefully boiled in separate water, washed in cold water after, " to preserve the colour." Half a pint of thick Mayonnaise Sauce. Pepper and Salt. * For detailed directions how to cut and trim cutlets, see Mutton Cutlets k la Soubise, page 86. ENTREES. 81 The cutlets must first be cut, a bone to each cutlet, and not very much trimmed, then braized for an hour (in the oven is best) till the meat is quite tender ; take them out and press them until cold, when each cutlet should be very neatly trimmed, and dipped in the glaze until they have a smooth glace appearance. ISText chop the aspic, cutting from it first a few croutons to arrange round the cutlets. Put the chopped aspic on the dish, arrange the cutlets, and fill in the centre with the macedoine, which should previously be well stirred into the Mayonnaise sauce, leaving the beetroot to add at the last, as it discolours the other vegetables. This entree can be varied or ornamented, according to taste, with cut cu- cumber, small frills, etc. Cutlets a rEpicurienne. Ingredients, Best end of a neck of Mutton. One Onion. Pepper and Salt. One dessertspoonful of Vinegar. Two tablespoonfuls of Salad Oil. Half a pint of Stock. A little Glaze. Two ounces of Butter. Some chopped Mushrooms. Trim the cutlets, lay them round in a saute-pan^ put in one ounce of butter, cover them with the G 8^ tliGH-CLASS COOKERY. onion cut in slices, sprinkle over them some pepper and salt, and pour over all the stock, oil, and vinegar. Stew gently for about half an hour, take out the cutlets, glaze them, strain the sauce and reduce it ; dish the cutlets on a border of mashed potatoes with the chopped mushrooms in the centre, and sauce poured round. Cutlets a la Milanaise- Ingredients. Strips of Tongue, j Strips of Truffles. > Equal quantities of each. Strips of Macaroni. ; One gin of White Sauce. Best end of a neck of Mutton. One gill of Brown Sauce. One Egg. Bread-crumbs

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