Recipes > Desserts > Rissoles. No. 1

Rissoles. No. 1


  • a roasted fowl, turkey, or pullet
  • veal
  • ham
  • thyme
  • carrots
  • onions
  • cloves
  • 2 or 3 mushrooms
  • a handful of flour
  • 1 pint of cream
  • 1 pint of good broth


Take a roasted fowl, turkey, or pullet; pull it into shreds; there must be neither bone nor skin. Cut some veal and ham into large dice; put it into a stewpan, with a little thyme, carrots, onions, cloves, and the mushrooms. Make these ingredients simmer over a slow fire for two hours, taking care they do not burn; put in the flour, and stir well, with the cream and broth; let the whole then stew for a quarter of an hour; continue to stir with a wooden spoon to prevent its burning. When it is done enough, strain it through a woollen strainer; then put in the whole meat of the poultry you have cut, with which you must make little balls of the size of pigeons' eggs. Dip them twice in very fine crumbs of bread; wrap them in paste, rolled very thin; then fry them in lard, which should be very hot.


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The Lady's Own Cookery Book (1844).

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