Rissoles d'Œufs (Egg Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- egg croquette mixture
- puff-pastry trimmings
- fried parsley
Instructions
- Prepare an egg croquette mixture.
- Roll out puff-pastry trimmings and cut them for rissoles.
- Put a small spoonful of the mixture on each and close them in the shape of a purse or a turnover.
- Treat them like other rissoles.
- Arrange on a napkin with fried parsley, nice and green, in the middle.