Rissoles a la Demidoff

Roll out some brioche paste (No. 130) to one-eighth of an inch in thickness; divide it into rounds with a channelled three and a half inch in diameter pastry cutter, and lay in the center of each a ball of preparation an inch and a half in diameter. Wet around these, fold over, and fasten the two edges together, then lay them on a floured cloth, and leave them to rise in a mild temperature until double their height; fry them slowly in very hot fat so that the paste be thoroughly cooked and serve when done on folded napkins. For the preparation cut about two ounces of mushrooms, two ounces of truffles and two ounces of breast of pheasant; heat well with veloute sauce (No. 415) until boiling point; allow to cool; use this preparation to garnish the rissoles.