Rissoles Pompadour

Name: Rissoles Pompadour
Ingredients: one parboiled sweetbread; three fresh mushrooms; two ounces of cooked breast of fowl; one truffle; half a cup of cream sauce; the yolks of two eggs; two tablespoonfuls of cream

From Louis' every woman's cook book, 1910

Serve on folded napkins.

Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 14. The excerpt below is the record exactly as published.

RISSOLES POMPADOUR ^ Cut into small cubes one parboiled sweetbread, three fresh mushrooms, two ounces of cooked breast of fowl, and one truffle. Fry the sweetbread and mushrooms in a small saute pan for five minutes. Then add the chicken and truffle. Moisten with a small glass of sherry wine, and let it simmer for a few minutes more. Add half a cup of cream sauce, and let it boil well together. Add the yolks of two eggs mixed with two tablespoonfuls of cream

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