Rissoles of Cockscombs and Truffles
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 57. The excerpt below is the record exactly as published.
Rissoles of cockscombs and truffles. truffes. Filet de bœuf rôti. Roast fillet of beef, Chicorée au jus. Stewed chicory. Soufflé glacé aux fraises. Iced strawberry soufflé. Soles stuffed with mixed herbs. Open your soles down the back, cut out a large piece of the back-bone and half boil in white wine ; when cold, stuff them with chopped parsley, chives and mushrooms, seasoned with pepper and salt and mixed with fresh butter, simmer in stock until cooked, and serve with their own sauce flavoured with lemon-juice. Rissoles of cockscombs and truffes. Scald and clean a dozen large cockscombs, boil in thin, white thickening (see 16th of April). When nearly cold cut into dice, and mix with chopped truffles which have been boiled in sherry, and moisten with reduced white thickening. Roll out some puff paste, cut into pieces about four inches in diameter, bake for a few minutes so as to brown one side, lay a spoonful of rissole meat 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 eggs seasoned with salt and pepper, fry in boiling Lutter or lard
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