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Rissoles

Instructions

Roll puff paste one eighth of an inch thick. Place on it at intervals of three inches from the edge and five inches apart, a teaspoonful of salpicon, or of creamed minced meat. Moisten with a wet brush the paste, and fold it over the balls of meat. With the finger press the paste together lightly around the meat, inclosing it like a small pie. Then with a patty or biscuit-cutter stamp out the rissoles in shape of half-circles, the ball of meat being on the straight side, and a border of paste an inch or more wide on the rounded side. Egg and bread-crumb them or not, and fry in hot fat. Serve on a folded napkin.

Source

The Century Cook Book (1901).

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