Rissoles with Preserves and with Almond Cream

Roll out into a square layer, an eighth of an inch in thickness, one pound of fine short paste (No. 135) or puff paste parings (No. 146); cut the edges straight and range on the top at desired distances apart small balls of any kind of thick marmalade; wet the paste to form the rissoles (No. 161), and when they are cut out press down the borders of the paste with the fingers in order to diminish its thickness, then cut the rissoles again with the same pastry cutter, so as to have them all alike, and fasten the paste together. Dip them in beaten eggs, roll in bread-crumbs and plunge into hot fat. Cook them slowly, drain and roll in vanilla sugar (No. 3165), then dress on a folded napkin.

With Almond Cream.—Prepare the rissoles the same as for the above, replacing the preserves by small balls of almond cream (No. 40) placed an inch and a half from the edges and at the same distance from one another; finish them exactly the same.