This is the name given to a type of hot Hors-d’oeuvre which is essentially comprised of:
- a Salpicon bound in the same way as a croquette mixture of which the principal ingredient can be poultry, game, foie gras etc. and which determines its name, and
- a covering or envelope of paste such as short, half puff or puff paste trimmings or unsweetened Brioche Paste. This mixture must be completely cold before being put inside the paste.
Rissoles are always finished by deep frying, then arranged on a serviette and garnished with fried parsley to serve; no accompaniment is served. Each kind of rissole is made in a different shape.