These light and dainty rissoles, with their delicious filling, are typical of Parisian cooking, and as the use of puff pastry is much more widespread than in this country, rissoles adorn the table of both rich and poor.
Mince all the ingredients very finely, and bind with the eggs. Season highly with salt and pepper. Roll out the puff pastry on a floured board to a thickness of about a tenth of an inch, and with a three inch cake cutter, cut in neat rounds. On each round, place a little of the mixture, fold the rissole over, and press the edges firmly together. Fry them in boiling fat—preferably in oil—drain on a cloth, and serve very hot, garnished with fried parsley.