Recipes > Meat > Good Rissoles

Good Rissoles


Mince any cold meat, adding to a pound of it one-half pound of fresh lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and bind with an egg, both yolk and white. Form into balls, and dip them in flour, then color them in some butter, and when they are nicely browned pour into the butter a little stock or meat-juice and water. Let them gently cook in it for ten minutes, and serve.


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Attributed to Mme. Lekent.


The Belgian Cookbook (1915).

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