Rissoles. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
rissoles
Instructions (7)
  1. Take the fleshy parts and breasts of two fowls, which cut into small dice, all of an equal size.
  2. Throw them into some white sauce, and reduce it till it becomes very thick and stiff.
  3. When this is cold, cut it into several pieces, and roll them to the size and shape of a cork.
  4. Roll them in crumbs of bread very fine.
  5. Dip them into some white and yolks of eggs put up together with a little salt, and roll them again in bread.
  6. If they are not stiff enough to keep their shape, this must be repeated.
  7. Fry them of a light brown colour, drain them, wipe off the grease, and serve them with fried parsley between them.
Original Text
Rissoles. No. 2. Take the fleshy parts and breasts of two fowls, which cut into small dice, all of an equal size; then throw them into some white sauce, and reduce it till it becomes very thick and stiff. When this is cold, cut it into several pieces, and roll them to the size and shape of a cork; then roll them in crumbs of bread very fine; dip them into some white and yolks of eggs put up together with a little salt, and roll them again in bread. If they are not stiff enough to keep their shape, this must be repeated; then fry them of a light brown colour, drain them, wipe off the grease, and serve them with fried parsley between them.
Notes
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