Rissoles à la Pompadour

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Rissoles

four large tablespoonfuls of good brown source
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one eschalot chopped fine
a tiny dust of castor sugar ↝ Sugars, granulated [Sweets]
six tablespoonfuls of ragout
about four tablespoonfuls of cooked chicken ↝ Chicken, ground, raw [Poultry Products]
two truffles
four button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
one ounce of cooked tongue ↝ Tongue [Liver and organ meats]
puff paste
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean hot fat

Garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Put four large tablespoonfuls of good brown source into a stewpan with half an ounce of glaze, one eschalot chopped fine, and a tiny dust of castor sugar, boil down to half the quantity, then tammy, and mix with six tablespoonfuls of ragout made with about four tablespoonfuls of cooked chicken, two truffles, four button mushrooms, and one ounce of cookcd tongue, all cut into little dice shapes, then put aside till set.
Have some puff paste rolled out thinly, then cut it out in rounds about two inches in diametcr.
Wet the under part of the rounds of paste, and then put about a teaspoonful of the ragout on one of these, then place another similar round on the top, press the edges together, then dip into whole beaten up egg, and then into freshly made white breadcrumbs, and fry in clean hot fat for about ten minntes; dish up on a dish-paper, and garnish with fried parsley.

Original Text

Rissoles à la Pompadour.
(Rissoles à la Pompadour.)
Put four large tablespoonfuls of good brown source into a stewpan with half an ounce of glaze, one eschalot chopped fine, and a tiny dust of castor sugar, boil down to half the quantity, then tammy, and mix with six tablespoonfuls of ragout made with about four tablespoonfuls of cooked chicken, two truffles, four button mushrooms, and one ounce of cookcd tongue, all cut into little dice shapes, then put aside till set. Have some puff paste rolled out thinly, then cut it out in rounds about two inches in diametcr. Wet the under part of the rounds of paste, and then put about a teaspoonful of the ragout on one of these, then place another similar round on the top, press the edges together, then dip into whole beaten up egg, and then into freshly made white breadcrumbs, and fry in clean hot fat for about ten minntes; dish up on a dish-paper, and garnish with fried parsley.

Notes

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