4469 Rissoles

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The preparation of sweet rissoles is the same as for those savoury ones served as an Hors-d’oeuvre, the only difference being that jam, purées of fruit cooked with sugar, Salpicons of fruit, stewed fruits or ordinary pralin-flavoured creams are used for the mixture.

For preference, puff paste trimmings are used for making these rissoles. Their shape can be varied and they can be made crescent-, round-, oval-, or turnover-shape.

Sweet rissoles are frequently made with General Purpose Brioche Paste in which case they become a variation of a Beignets Viennois. They are then invariably called Beignets à la Dauphine with the addition of a name denoting the mixture used.

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