Rissoles à la Pompadour

Method

Put four large tablespoonfuls of good brown sauce into a stewpan with half an ounce of glaze, one eschalot chopped fine, and a tiny dust of castor sugar, boil down to half the quantity, then tammy, and mix with six tablespoonfuls of ragoût made with about four tablespoonfuls of cooked chicken, two truffles, four button mushrooms, and one ounce of cooked tongue, all cut into little dice shapes, then put aside till set. Have some puff paste rolled out thinly, then cut it out in rounds about two inches in diameter. Wet the under part of the rounds of paste, and then put about a teaspoonful of the ragoût on one of these, then place another similar round on the top, press the edges together, then dip into whole beaten up egg, and then into freshly made white breadcrumbs, and fry in clean hot fat for about ten minutes; dish up on a dish-paper, and garnish with fried parsley.

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