1247 Rissoles à l’Ostendaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a mixture of poached oysters mixed with reduced Sauce Béchamel flavoured with the oyster cookings liquid.

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