Game Rissoles au Poulet à la Carême

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Roll out very thin three-quarters of a pound of Brioche paste.
  2. Place upon it, two inches from the edge, minced fowl or game, prepared as for croquets, and rolled up between two teaspoons in balls the size of a nutmeg.
  3. Place these an inch from each other; egg the paste all round and fold the edge of it over the balls of mince.
  4. Press it firmly down, and with a paste stamp two inches wide cut the rissoles, keeping the mince balls exactly in the centre of each.
  5. Lay them on a hot tin that the paste may rise and fry them in lard not too hot, turning them with a skewer.
  6. They will become quite round.
  7. When of a good golden colour drain them and serve directly, and dish up in a pyramid.
Original Text
Game Rissoles au Poulet à la Carême. Roll out very thin three-quarters of a pound of Brioche paste. Place upon it, two inches from the edge, minced fowl or game, prepared as for croquets, and rolled up between two teaspoons in balls the size of a nutmeg. Place these an inch from each other; egg the paste all round and fold the edge of it over the balls of mince. Press it firmly down, and with a paste stamp two inches wide cut the rissoles, keeping the mince balls exactly in the centre of each. Lay them on a hot tin that the paste may rise and fry them in lard not too hot, turning them with a skewer. They will become quite round. When of a good golden colour drain them and serve directly, and dish up in a pyramid. [Pg 16]
Notes
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