Home › Entrées › Rissoles de Volaille

Rissoles de Volaille

Prepare some mixture as for Tartelettes of Chicken, page 90, make half a pound of puff pastry and roll out very thin; stamp out a round about the size of a teacup, and put a small piece of the mixture in the centre, brush over the edge, then fold over after well egging the edges. Egg and bread-crumb, and fry in hot fat and serve with fried parsley.