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Rissoles

Rissoles are composed of savoury mince of any kind enclosed in pastry and fried. They may be served with gravy, or they may be sent up dry on a neatly-folded napkin. The latter is the more usual manner. They are chiefly useful as furnishing a convenient and elegant mode of using the remains of cold cooked meat, game, or fish. Patties if fried instead of baked will become rissoles. Rissoles should be thoroughly drained from fat either on a sieve or on blotting-paper before being sent to table. The difference between a rissole and a croquette is that a rissole is always fried in pastry, a croquette is egged, breaded, and fried.