Rissoles of Chicken
From Practical household cookery, 1891
Serves 6
Fry until golden.
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
Cook this with the app: pantry check, scaling, and the assistant.