Rissolettes a la Pompadour

Rissolettes are made with very thin pancakes, cutting them into round pieces two and a half inches in diameter; the salpicon ball to be an inch; they are fastened together by a string of chicken forcemeat (No. 89), a quarter of an inch thick, and laid on one-half of the circles. The paste for the pancakes is composed of half a pound of flour, stirring gradually into it, five eggs, a little milk, salt and two ounces of melted butter; the paste must be liquid. Put some clarified butter into small frying pans, add a little of the paste and spread it around so as to form very thin pancakes; when done lay them on a cloth, and cut from them with a round two and a half inch in diameter pastry cutter, pieces for the rissolettes.

Rissolettes a la Pompadour.—Have a small Julienne salpicon of beef palate and mushrooms mixed with a little well-reduced and well-seasoned bechamel (No. 409), set into a vessel to get cold. Make a ball of this preparation one inch in diameter, and lay it on the center of one of the pancake rounds, two and a half inches wide; fold the pancake and fasten the two edges together with a string of chicken quenelle forcemeat (No. 89); dip them in eggs and bread-crumbs and fry them to a fine color. Serve on folded napkins.