Rissoles à la Dauphine (Brioche Dough Rissoles)

Ingredients

• Plain brioche dough
• Filling of the chosen principal element (poultry

Instructions

1. Make the rissoles with plain brioche dough kept a little firm.
2. Fill them with the chosen principal element — poultry, shrimp and so on — whose name may be given on the menu, as « Rissoles de volaille, ou de Crevettes à la Dauphine ».
3. Shape them always as turnovers, whatever the filling.
4. Prepare them far enough in advance for the dough to develop slightly.