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Forcemeat Rissoles

Roll about a quarter of a pound of good puff paste on a board to the thickness of about half an inch and cut it into small rounds with a paste-cutter; put a little forcemeat on each one, wet the edges and cover them over with another round of paste. Mark the top with the paste-cutter and press round the edges. Put some butter into a fryingpan, and when it is boiling put in the rissoles and fry them until done. Take them out, drain, and serve on a dish-paper.