1241 Rissoles à l’Indienne

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Salpicon of lobster mixed with some reduced curry-flavoured Sauce Béchamel.

Prepare also one oyster per rissole by first poaching them and coating each with Sauce Villeroy. Finally cover each prepared oyster with a little of the lobster Salpicon then enclose each in half puff paste in the shape of plain turnovers. Eggwash and sprinkle with very fine breadcrumbs before deep frying. Serve in the usual manner.