Rissoles of Chicken

Ingredients

• very young spring chicken
• squares of puff paste
• cover with vinegar and salad oil
• add salt
• add pepper
• Prepare egg batter
• drop in boiling lard
• garnish with parsley

Method

1. 1

   Cut the chicken into small pieces, roll out puff paste thin, wrap chicken pieces, and fry until brown.

2. 2

   Place in a dish, cover with vinegar and salad oil, add salt and pepper, and let stand for one hour.

3. 3

   Dip each piece in egg batter, fry in boiling lard until brown, garnish with parsley, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 315. The excerpt below is the record exactly as published.

very young spring chicken in small pieces. Roll out squares of puff paste very thin, wrap the pieces of chicken in them, and fry brown. Put in a deep dish, cover with vinegar and salad oil, add salt and pepper, and let stand one hour. Prepare egg batter, dip each piece of chicken in it, drop in boiling lard, and brown. Take up on a flat dish, garnish with parsley

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