Rissoles à la Reine (Queen's Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- poultry
- béchamel sauce (French mother sauce of roux and milk)
Instructions
- Prepare a forcemeat (appareil) of finely chopped poultry bound with béchamel sauce that has been substantially enriched with cream. Reduce the mixture to concentrate its flavors and bind it to the proper consistency. Shape and cook as rissoles (fried pastry cases or formed croquettes).