1242 Rissoles Joinville

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a mixture of crayfish tails and a short Julienne of cooked mushrooms and truffles mixed with reduced Sauce Normande finished with Shrimp and Crayfish Butter.

Make in the shape of plain turnovers using puff paste trimmings. Eggwash, deep fry at the last minute and serve in the usual manner.