Egg Rissoles

Ingredients

• Hard-boiled egg croquette mixture (appareil à croquettes d'œufs)
• 1 small spoon Croquette mixture
• Puff pastry scraps (rognures de feuilletage)
• Oil or fat for deep frying
• Parsley for frying (persil frit)

Instructions

1. Prepare the hard-boiled egg croquette mixture (appareil à croquettes d'œufs) according to its standard recipe. Fill puff pastry scraps with a small spoonful of the croquette mixture per rissole. Form the filled pastry into purses or half-moon shapes (rissoles are traditionally shaped as either a bourse or chausson). Treat them like all other rissoles: coat and fry them in the usual manner. Drain well and arrange on a napkin. Garnish the center of the platter with bright green fried parsley.