No. 952

Rissoles of Game, Chicken or Fish Forcemeat, Beef or Veal Palate or Lamb

Rissoles de Farce de Gibier, de Volaille, ou de Poisson de Palais de Boeuf ou de Veau, ou d'Agneau

For the rissoles of game, chicken, or fish forcemeat see No. 63. Mix in with either of these some raw fine herbs; prepare and finish the same as for the rissoles in Elementary Methods (No. 161).

Beef or Veal Palate.—Cut a pound of beef of beef or veal palate into three-sixteenth inch squares; have also six ounces of cooked lean ham cut the same and put them with some bechamel (No. 409) and melted meat-glaze (No. 402); set aside to get quite cold. Roll out fragments of puff paste and finish the rissoles as for No. 161. Serve on folded napkins.

Lamb.—Chop up finely one medium sized shallot; fry it in butter and add to it both veloute (No. 415) and tomato sauce (No. 549); stir in a pound of cold lean roast lamb cut in three-sixteenth inch squares, season to taste, transfer it to a vessel to set aside until perfectly cold, then form it into rissoles the same as for No. 161, and serve on folded napkins.

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