Rissoles

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

breast of fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
anchovies
consumé
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
raw yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
yolk of raw egg ↝ Egg, yolk only, raw [Eggs and omelets]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (12)

Cut breast of fowl, lean ham, pickle cucumbers, and anchovies into small slips.
Add consumé, cayenne pepper, breadcrumbs, and raw yolk of egg to the mixture.
Simmer over a fire for five minutes, being careful not to let the mixture burn.
Put the mixture on a plate and let it cool.
Cut the cooled mixture into pieces.
Dip the pieces in raw egg yolk.
Dip the pieces in fine breadcrumbs.
Mould the pieces into any desired shape with your hands.
Have boiling lard ready.
Fry the shaped rissoles until they are a nice colour.
Drain them dry.
Serve with fried parsley underneath.

Original Text

Rissoles.

Cut into small slips breast of fowl, lean ham, pickle cucumbers, and anchovies;[111] add to them consumé, cayenne pepper, breadcrumbs, and raw yolk of egg. Simmer them over a fire for five minutes, and be careful not to let the mixture burn. Then put the mixture on a plate, and when cold, cut into pieces, and dip them in yolk of raw egg, afterwards in fine breadcrumbs, and mould them with the hands into what form you please. Have ready boiling lard, fry them of a nice colour, drain them dry, and serve them up with fried parsley under.

Notes

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