Rissoles, Savoury

Ingredients

• any white meat remaining from dressed poultry
• a fourth of its weight in ham or tongue
• Season with pepper
• salt
• grated nutmeg
• a fourth part of grated bread-crumbs
• Bind the mince together with beaten egg
• four ounces of finely-grated bread-crumbs
• a quarter of an ounce of minced lemon-rind
• a quarter of an ounce of powdered savoury herbs
• two ounces of sweet butter
• the unbeaten yolk of an egg

Method

1. 1

   Mince white meat and mix with ham or tongue.

2. 2

   Season and add bread-crumbs.

3. 3

   Bind with beaten egg.

4. 4

   Make forcemeat with bread-crumbs, lemon-rind, herbs, and seasonings.

5. 5

   Work in butter and egg yolk.

6. 6

   Roll out, stamp into rounds, fill with minced chicken, close edges, dip in egg and bread-crumbs, and fry in hot fat until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1575. The excerpt below is the record exactly as published.

Rissoles, Savoury.— Mince very finely any white meat remaining from dressed poultry, and mix with it a fourth of its weight in ham or tongue. Season with popper, salt, and grated nutmeg, and add a fourth part of grated bread-crumbs. Bind the mince together with beaten egg. Instead of pastry, make a force- meat as follows : — With four ounces of finely- grated bread-crumbs mix a quarter of an ounce of minced lemon-rind, a quarter of an ounce of jjowdered savoury herbs, and a little pepper, salt, and grated nutmeg. With the fingers work into the bread two ounces of sweet butter, and the unbeaten yolk of an egg

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