Rissoles of Cockscombs and Truffles

Ingredients

• a dozen large cockscombs
• boil them in thin white sauce
• chopped truffles
• Roll out some puff paste
• cut into pieces about four inches in diameter
• moisten the edges with egg
• fry in boiling fat

Method

1. 1

   Clean cockscombs, boil in white sauce, cut into dice, mix with truffles and sauce.

2. 2

   Roll out puff paste, fill with mixture, fold, dip in beaten egg, and fry.

3. 3

   Serve in a pyramid garnished with fried parsley.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Rissoles of Cockscombs and Truffles (Croquettes de Cretes de Coq aux Truffes) Scald and clean a dozen large cockscombs, boil them in thin white sauce. When nearly cold, cut ENTRIES "J"] them into dice and mix them with chopped truffles which have been boiled in sherry, and moisten with the white sauce. Roll out some puff paste, cut into pieces about four inches in diameter, bake for a few minutes so as to brown them on one side, lay a spoonful of the cockscomb and truffles in the centre of each piece of paste, moisten the edges with egg ; fold them together and press gently to make them stick, dip each rissole into beaten q.%^ seasoned with salt and pepper ; fry in boiling fat

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