Rissoles à la Joinville (Shrimp Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- shrimps' tails
- mushrooms
- truffles
- reduced sauce Normande
- Beurre de crevette
- Beurre d'écrevisse
- puff-paste trimmings
Instructions
- Cut mushrooms and truffles into a short julienne and combine them with shrimps' tails.
- Bind with reduced sauce Normande, finished at the moment with Beurre de crevette and Beurre d'écrevisse.
- Roll out puff-paste trimmings, fill them with the preparation and form fluted turnovers.