Rissoles of Chickens
From Recipes for the million, 1891
Serves 1
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 Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.
the white fleshy part from a dressed chicken, mince it, and simmer for a short time in either chicken or veal broth, reduced. Season well, and when cold divide into small balls, roll them up in paste
Cook this with the app: pantry check, scaling, and the assistant.