709. Rissole Fourrée

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

for filling

orange ↝ Orange, raw [Citrus fruits]
apricot marmalade ↝ Apricots, raw [Fruits and Fruit Juices]
apple ↝ Apple, raw [Apples]
raspberry ↝ Raspberries, raw [Fruits and Fruit Juices]
strawberry ↝ Strawberries, raw [Fruits and Fruit Juices]
greengage jam ↝ Jam [Jams, syrups, toppings]
currant ↝ Currants, european black, raw [Fruits and Fruit Juices]
apple ↝ Apple, raw [Apples]
any preparation of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
rice ↝ Rice, cooked, NFS [Rice]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

for coating/decoration

coarse powdered sifted sugar ↝ Sugar, NFS [Sugars and honey]
a little marmalade or jam ↝ Marmalade [Jams, syrups, toppings]
a few pistachios ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
chopped sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

for the rissole paste

the rissole for entrées

Instructions (11)

Make as the rissole for entrées.
Fill with orange, apricot marmalade, apple, raspberry, strawberry, or greengage jam. Do not use currant or apple jelly as it will run through the paste.
To vary appearance, dust lightly with coarse powdered sifted sugar instead of egging, then bake them white instead of brown.
If the oven is too hot, cover with a sheet of paper.
Put a little marmalade or jam in a ring and serve.
For a more inviting appearance, blanch and chop a few pistachios and mix with the sugar, or use chopped sweet almonds.
Alternatively, fill with any preparation of cream, rice, or vermicelli, prepared as for croquets.
For a quicker method, sauté the rissole.
To sauté, put six at a time in a hot sauté-pan (see page 62) and sauté a few minutes until a nice pale yellow color.
Serve sautéed rissole with sifted sugar over, or with egg and bread-crumb. Serve very hot.
If any rissole is left cold, warm in the oven.

Original Text · last edited 12 days ago

709. Rissole Fourrée.—This is made as the rissole for entrées; it is a very simple receipt, and I vary it continually without the slightest difficulty; instead of making it with orange I substitute apricot marmalade, apple, raspberry, strawberry, or greengage jam; but no jelly, as currant or apple, as it would run through the paste and look bad. To vary the appearance at table, instead of egging, dust them lightly over with some coarse powdered sifted sugar, then bake them white instead of brown; if the oven is too hot cover with a sheet of paper, put a little marmalade or jam in a ring which you have selected, and serve. By blanching and chopping a few pistachios, and mixing with the sugar, makes them look very inviting, or even chopped sweet almonds changes the flavor; they may also be filled with any preparation of cream, rice, or vermicelli, prepared as for croquets. I also change them by sautéing, as they are much quicker done, and make a very nice dish. To remove the roast of the second course, I put six at a time in the sauté-pan (see page 62), which must be hot, and sauté a few minutes until a nice pale yellow color, serve with sifted sugar over, or egg and bread-crumb; serve very hot; if any left cold, warm in the oven.

Notes

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