Rissoles. No. 1.

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 (14)

Rissoles

a roasted fowl, turkey, or pullet ↝ Guinea hen, meat only, raw [Poultry Products]
some veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ham ↝ Ham [Cold cuts and cured meats]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two or three mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
as much good broth ↝ Soup, broth [Soups, broth-based]
very fine crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
paste, rolled very thin ↝ Guava paste [Jams, syrups, toppings]
lard ↝ Lard [Fats and Oils]

Instructions (13)

Pull roasted fowl, turkey, or pullet into shreds, ensuring no bone or skin remains.
Cut veal and ham into large dice.
Place the diced veal and ham into a stewpan with thyme, carrots, onions, cloves, and mushrooms.
Simmer these ingredients over a slow fire for two hours, taking care they do not burn.
Add a handful of flour and stir well.
Incorporate a pint of cream and an equal amount of good broth.
Let the mixture stew for a quarter of an hour, stirring continuously with a wooden spoon to prevent burning.
Once cooked, strain the mixture through a woollen strainer.
Add the shredded poultry meat to the strained mixture.
Form the mixture into little balls the size of pigeons' eggs.
Dip the balls twice in very fine bread crumbs.
Wrap the balls in thinly rolled paste.
Fry the wrapped balls in very hot lard.

Original Text

Rissoles. No. 1.

Take a roasted fowl, turkey, or pullet; pull it into shreds; there must be neither bone nor skin. Cut some veal and ham into large dice; put it into a stewpan, with a little thyme,[140] carrots, onions, cloves, and two or three mushrooms. Make these ingredients simmer over a slow fire for two hours, taking care they do not burn; put in a handful of flour, and stir well, with a pint of cream and as much good broth; let the whole then stew for a quarter of an hour; continue to stir with a wooden spoon to prevent its burning. When it is done enough, strain it through a woollen strainer; then put in the whole meat of the poultry you have cut, with which you must make little balls of the size of pigeons’ eggs. Dip them twice in very fine crumbs of bread; wrap them in paste, rolled very thin; then fry them in lard, which should be very hot.

Notes

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