1236 Rissoles à la Bergère

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Salpicon of braised lamb’s sweetbreads, mushrooms and morels mixed with some thick Béchamel Soubise.

Make in the shape of small fancy patties using half puff paste; egg wash and deep fry at the last minute and serve as explained in Rissoles.