Left-Over Meat

Rissoles

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Ounces of Cold Roast Beef, or Veal or Left-Over Meat of Any Kind
  • 2 Ounces of Stale Bread, Wet and Squeezed Thoroughly
  • ½ Teaspoonful of Minced Parsley
  • ½ Ounce of Flour
  • Tablespoonfuls of Milk, or Water
  • ½ Teaspoonful Each of Salt and Black Pepper
  • A Dash of Cayenne
  • A Bay Leaf, Chopped Fine, With Sprigs of Parsley and Thyme

Method

Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced Chaurice or Sausage meat, or a little cold Ham, minced. Form it into Balls, using two tablespoonfuls for each Ball. Brush lightly with milk, toss in a little flour, pat to get off all superfluous flour, and brown nicely in boiling lard. Drain off all lard and serve on a platter, garnished with parsley sprigs.