1249 Rissoles à la Reine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a mixture of finely chopped chicken mixed with some well reduced creamy Sauce Béchamel.

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