Rissoles

Ingredients

• cold meat, poultry, or fish
• puff paste

Instructions

1. Make a fine forcemeat of any cold meat, poultry, or fish.
2. Enclose it in a very rich puff paste rolled out extremely thin.
3. They may be made into balls or small triangular turnovers, or into long narrow ribbons.
4. The edges must be pressed together, that they may not burst in frying. They form a pretty dish.