Recipes > Desserts > Rissoles (also called Fourres)

Rissoles (also called Fourres)


Cut round pieces of puff-paste about three inches in diameter; wet the edge with water, put a teaspoonful of compote or any kind of sweetmeat on one side of it, then fold the paste in two, so as to cover the sweetmeat; pinch the paste around to cause it to adhere, in order to envelop the sweetmeat; you have then a cake of a semicircular shape. Glaze with egg, bake in a quick oven, dust with sugar, and serve.


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Hand-Book of Practical Cookery (1884).

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