1240 Rissoles à la Dauphine

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By Auguste Escoffier

Published 1903

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These can be made from any kind of Salpicon and its name should take into account the main ingredient used; for example Rissoles de Volaille à la Dauphine or Rissoles de Crevettes à la Dauphine. Whichever mixture is used, Rissoles à la Dauphine are always enveloped in fairly firm Brioche Paste in the shape of turnovers. Deep fry at t