Rissoles of Chicken
From Practical household cookery, 1891
Serves 4
Any other forcemeat or salpicon can be used.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 64. The excerpt below is the record exactly as published.
RISSOLES OF CHICKEN. Boll out some *' six turns '' puff paste to a quarter inch thickness, cut out some rounds with a fluted three -inch cutter, lay some chicken forcemeat the size of a walnut on each round, place a round of paste over each forcemeat, till they are all covered, and press the edges so as to stick them together. Set the fryiug-kettle on the fire, and when the fat is of the right temperature fry the lissoles in it ; then drain and dress them on a dish, on a folded napkin, garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.