Rissoles of Chicken

Ingredients

• the remains of a cold chicken
• half the quantity of lean, cold ham
• enough white sauce to moisten them
• light paste rolled out until about a quarter of an inch thick

Method

1. 1

   Mince the chicken and ham finely, mix with white sauce.

2. 2

   Roll out the paste, cut into pieces, place mixture on half, cover with other halves, press edges, and fry in hot lard until golden-brown.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 51. The excerpt below is the record exactly as published.

RISSOLES OF CHICKEN. Mince up finely the remains of a cold chicken together with half the quantity of lean, cold ham. Mix them well, adding enough white sauce to POULTRY AND GAME. 85 moisten them. Now have light paste rolled out until about a quarter of an inch or

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