1442 Rissoles d’Oeufs

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare an egg croquette mixture and make it into Rissoles using small spoonfuls of the mixture and puff paste trimmings. Form in the shape of turnovers, deep fry in the usual way for Rissoles and arrange on a serviette with fried parsley in the centre.

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