Rissoles. No. 3.

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.
Yield: 8.0 rissoles
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

for the rissoles

puré made as directed for pheasant, veal, or game, (see Pheasant under the head Game) a sufficient quantity for eight rissoles ↝ Prune puree [Fruits and Fruit Juices]
jelly of veal, say about half a pint ↝ Bockwurst, pork, veal, raw [Sausages and Luncheon Meats]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two table-spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolk of one egg ↝ Egg, yolk only, raw [Eggs and omelets]
a piece of butter of the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]

for wrapping

a little puff-paste sufficient to wrap the rissoles once over with it

for serving

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

Instructions (9)

Mix the puré with veal jelly, salt, cayenne pepper, cream, egg yolk, and butter.
Heat the sauce mixture over the fire.
Strain the sauce.
Add the puré to the strained sauce.
Let the mixture cool.
Prepare puff paste, rolling it out thinly.
Wrap the rissoles once with the puff paste.
Fry the rissoles until they are stiff enough not to break.
Serve with fried parsley, without sauce.

Original Text

Rissoles. No. 3.

Take of the puré made as directed for pheasant, veal, or game, (see Pheasant under the head Game) a sufficient quantity for eight rissoles, then a little of the jelly of veal, say about half a pint; put in it a pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the yolk of one egg, and a piece of butter of the size of a walnut; mix this sauce well together over the fire, strain it, and then add the puré. Let it cool, and prepare a little puff-paste sufficient to wrap the rissoles once over with it, taking care to roll the paste out thin. Fry them, and send them up with fried parsley, without sauce. The rissoles must be made stiff enough not to break in the frying.

Notes

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