Rissoles (Entrée)

From 5 to 7 minutes, or less.

Method

This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked; they may be made with brioche, or with light puff-paste, either of which must be rolled extremely thin. Cut it with a small round cutter fluted or plain; put a little rich mince, or good pounded meat, in the centre, and moisten the edges, and press them securely together that they may not burst open in the frying. The rissoles may be formed like small patties, by laying a second round of paste over the meat, or like cannelons; they may, likewise, be brushed with egg, and sprinkled with vermicelli, broken small, or with fine crumbs. They are sometimes made in the form of croquettes, the paste being gathered round the meat, which must form a ball.*

In frying them, adopt the same plan as for the croquettes, raising the pan as soon as the paste is lightly coloured. Serve all these fried dishes well drained, and on a napkin.

* If our space will permit, more minute directions for these, and other small dishes of the kind, shall be given in the chapter of foreign cookery.

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