Recipes > Meat > Rissoles



Roll the trimmings from pie crust into a sheet about a sixth of an inch thick. Cut this in cakes with the largest patty cutter. Have any kind of meat or fish prepared as for croquettes. Put a heaping teaspoonful on each cake. Brush the edges of the paste with beaten egg, and then fold and press together. When all are done, dip in beaten egg and fry brown in boiling fat. They should cook about eight minutes. Serve hot.


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Miss Parloa's New Cook Book.

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