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RISSOLES (Careme's recipe)

Take three-quarters of a pound of brioche paste. Roll it out very thin, and place upon it--about two inches from the edge and one inch from each other--small balls of any savoury mince about the size of a nutmeg. Brush the pasty round the mince with beaten egg, fold it over the meat. Press it round each ball, stamp out the rissoles with a pastry-cutter two inches in diameter, taking care to keep the mince-meat ball exactly in the centre of each one. Lay the rissoles on a hot plate for two or three minutes to make them rise, and fry in butter or lard, not too hot, till they are brown. They will become quite round. Drain them from the fat, and serve very hot.