Very Savoury English Rissoles (Entrée)

Instructions

1. Make the forcemeat No. 1, Chapter VIII., sufficiently firm with unbeaten yolk of egg, to roll rather thin on a well-floured board.
2. Cut it into very small rounds, put a little pounded chicken in the centre of one half, moistening the edges with water, or white of egg, lay the remaining rounds over these, and close them securely.
3. Fry them in butter a fine light brown; drain and dry them well, and heap them in the middle of a hot dish, upon a napkin folded flat.
4. Note: these rissoles may be egged and crumbed before they are fried.