Rissoles of Cocks’ Combs and Truffles

Ingredients

• twelve Cocks’ Combs
• butter
• flour
• stock
• a pound or so of puff paste
• well-beaten egg
• salt
• pepper

Method

1. 1

   Blanch and trim the Cocks’ Combs, put them into a saucepan with a thickening made of butter, flour, and stock, and boil.

2. 2

   Let them cool, cut into small pieces, mix with chopped truffles and reduced liquor.

3. 3

   Roll out puff paste, cut into rounds, brown in the oven, place preparation on each, fold, damp edges, dip in beaten egg, and fry in boiling fat.

4. 4

   Drain and serve with garnish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 395. The excerpt below is the record exactly as published.

Rissoles of Cocks’ Combs and Truffles. — Blanch and trim twelve Cocks’ Combs, put them into a saucepan with a white ] thickening made of butter, flour, and stock, and boil them. Turn them out into a basin, let them get cold or nearly so, I Cocks’ Combs — continued. cut them up into small pieces, mix in a few truffles boiled in sherry and chopped, and stir well with the reduced liquor from the Cocks’ Combs. Boll out a pound or so of puff paste, cut it into rounds of about 4in. in diameter, put these into the oven for a few minutes to brown on one side, put a little of the preparation on each of them, fold them over, damping the edges to make them adhere, dip each one separately into well-beaten egg seasoned to taste with salt and pepper

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