Recipes > Meat > Rissoles of Game

Rissoles of Game


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


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.


Print recipe/article only


The Skilful Cook (1905).

comments powered by Disqus