Very Savoury English Rissoles

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Make the forcemeat No. 1, Chapter VIII., sufficiently firm with unbeaten yolk of egg.
  2. Roll the forcemeat rather thin on a well-floured board.
  3. Cut it into very small rounds.
  4. Put a little pounded chicken in the centre of one half of the rounds.
  5. Moisten the edges of these rounds with water, or white of egg.
  6. Lay the remaining rounds over these.
  7. Close them securely.
  8. Fry them in butter until a fine light brown.
  9. Drain and dry them well.
  10. Heap them in the middle of a hot dish, upon a napkin folded flat.
Optional preparation before frying
  1. These rissoles may be egged and crumbed before they are fried.
Original Text
VERY SAVOURY ENGLISH RISSOLES. (ENTRÉE.) Make the forcemeat No. 1, Chapter VIII., sufficiently firm with unbeaten yolk of egg, to roll rather thin on a well-floured board; cut it into very small rounds, put a little pounded chicken in the centre of one half, moistening the edges with water, or white of egg, lay the remaining rounds over these, close them securely, and fry them in butter a fine light brown; drain and dry them well, and heap them in the middle of a hot dish, upon a napkin folded flat: these rissoles may be egged and crumbed before they are fried.
Notes
—