Rissoles of Cocks’ Combs with Ham

Ingredients

• two or three dozen blanched and boiled Cocks’ Combs
• a third of their bulk of chopped cooked ham
• 2 breakfast-cupfuls of rather thick bechamel sauce
• 4 or 5 table-spoonfuls of melted glaze
• some half-puff paste

Method

1. 1

   Mix Cocks’ Combs and ham with reduced bechamel sauce.

2. 2

   Let cool, then form into rissoles with puff paste.

3. 3

   Fry in boiling fat, drain, and serve.

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 with Ham. Take two or three dozen blanched and boiled Cocks’ Combs, cut them up into small pieces, and put them into a saucepan with a third of their bulk of chopped cooked ham. Pour 2 breakfast-cupfuls of rather thick bechamel sauce into a saucepan, reduce this on the fire, add 4 or 5 table-spoonfuls of melted glaze, set the pan on the side, and mix in the pieces of meat, which should soak up nearly all the sauce but yet keep it of a good con- sistence. Turn the whole out into a basin and let it cool. Boll out some half-puff paste

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