Rissolettes à la Solférino

Ingredients

• 1 pint of pancake batter
• 1 oz. butter
• 4 oz. foie gras
• 4 mushrooms
• 1 egg
• 2 oz. of cooked sweetbread
• 1 gill of veloute or bechamel sauce
• bread-crumbs
• frying fat
• about 2 oz. of chicken forcemeat

Method

1. 1

   Fry thin pancakes in butter, stamp rounds.

2. 2

   Prepare salpicon with foie gras, mushrooms, sweetbread, and sauce.

3. 3

   Shape into balls, place on pancakes, add chicken forcemeat, fold, brush with egg, cover with breadcrumbs, and fry until golden.

4. 4

   Serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.

Rissolettes h la Solf^rino. I pint of pancake batter, i oz. butter, 4 on. foie gras (pate with truffles), 4 mushrooms (preserved), i egg, 2 oz. of cooked sweetbread, seasoning, i gill of veloute or bechamel sauce, bread-crumbs, frying fat, about 2 oz. of chicken forcemeat. Fry some very thin pancakes in the butter, stamp some rounds out of them about 2 in. in diameter. Prepare a salpicon as foUows : Cut the foie gras, 32 RechercM Entrees. mushrooms, and sweetbread into very small dice. Put this in a saut6-pan with the sauce. When thoroughly hot, add the yolks of egg. Season with salt, pepper, and a pinch of grated nutmeg. Put it on a plate and let cool. When cold, shape it into little balls ; place these in the centre of the rounds of pancake. Put a little raw chicken forcemeat round the edge of each and fold over the same as rissoles. Brush them over with egg, cover them with bread-crumbs, and fry in deep fat to a golden colour. Drain the rissolettes carefully and dish them up neatly on a folded napkin and serve hot. Pains de Ris d'Agneau d la St. Germain (Cold). Prepare and cook 8 small timbales of lamb's bread and green peas (see Ris d'Agneau braises, p. 30). Mask the same number of moulds, similar in shape, but a trifle larger, with a thin layer of aspic decorated neatly with thin slices of hard-boiled white of egg, cooked ham, pimientos, and truffle. Coat again with aspic, and place the moulds on the ice. Unmould the cooked timbales and let them cool. Set each carefully into the prepared moulds, filling the cavities with mayonnaise cream, tinted green with a little spinach puree or spinach greening. When quite set, unmould them and range neatly on a cold dish. Garnish with small cress or endive, and serve. Petites Bouch^es de Concombre h, I'Indienne (Cold). (Cucumber 6ouch6es.) I large-sized cucumber, i lemon, ^ oz. curry powder, a pinch of saffron, 4 oz. cooked chicken, J gill white sauce, 8 small preserved mushrooms, J lb. rice, i oz. butter

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