Rissoles of Chicken (Rissoles de Poulet) a la Gilbert Ledly
From The Swedish, French, American cook book, 1918
Serves 4
Entree for dinner or luncheon.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 293. The excerpt below is the record exactly as published.
issoles of Chicken ( Rissoles de Poulet ) a la Gilbert Ledly Have ready chicken mousse that is flavored with pate de foie gras and sherry. Cut thin slices of bread. Put about three- quarters inch thickness of mousse between each slice; cut in dia¬ mond shapes; dip in batter of flour, milk, and eggs
Cook this with the app: pantry check, scaling, and the assistant.