Rissoles
Origin: Paris, France
Source: Anonymous, 1846
Ingredients
- cold meat, poultry, or fish
- puff paste
Instructions
- Prepare a fine forcemeat from cold meat, poultry, or fish. Enclose the forcemeat in very rich puff paste rolled out extremely thin.
- Shape the rissoles into balls, small triangular turnovers, or long narrow ribbons as desired. Press the edges firmly together so they do not burst during frying.
- Fry until golden. They will form a pretty dish.