Recipes > Meat > Rissoles of Game

Rissoles of Game

Ingredients

  • some scraps of cold game
  • some very stiff second stock
  • lemon juice, pepper, salt
  • egg and bread-crumbs

Instructions

Mince the game finely.

Melt the stock and moisten the game well with it.

Add pepper and salt, and a few drops of lemon juice.

Spread the mixture on a plate to get cold.

When cold it will be quite firm.

Mould it into balls or egg shapes.

Cover them with egg and bread-crumbs, and fry them in hot fat (see French Frying).

Serve on a folded napkin, and garnish with fried parsley.

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Source

The Skilful Cook (1905).


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