Home › The Principles of Cookery › RISSOLES (a la Pompadour)

RISSOLES (a la Pompadour)

Mince as finely as possible two table-spoonfuls of cooked game or chicken, mix it with a table-spoonful of stock or gravy, and season with pepper and salt. Make a small quantity of puff-paste; roll it out as thinly as possible, and cut it into two-inch squares. Place a small tea-spoonful of mince on one half, and fold over the other so as to form a diamond shape, and press lightly round, forming the rissole into crescents. Brush them over with beaten egg; crush a table-spoonful of vermicelli with the rolling-pin, sprinkle a little over each; arrange the rissoles in a frying-basket, plunge them into boiling fat, and fry a delicate golden brown. Turn on to kitchen paper to drain, and serve on a hot napkin, garnished with fried parsley.