Cotletki

Rissoles

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These rissoles are made with uncooked duck or goose, finely chopped, a few dry mushrooms, also cooked, bread soaked in milk, a little sour cream and the yolks of 1 or 2 eggs. They are shaped into rissoles, dipped in flour, coated with yolk of egg and breadcrumbs, and fried in butter.