Rissoles (General Method)

Ingredients

• Salpicon of the chosen principal element (poultry
• Pastry: fine pâte à foncer
• Fat for deep frying
• Fried parsley

Instructions

1. Prepare a salpicon of the chosen principal element — poultry, game, foie gras and so on — and bind it exactly like a croquette mixture; this element gives the rissoles their name.
2. Let the salpicon cool thoroughly.
3. Enclose it in a casing of pastry: fine pâte à foncer, demi-feuilletage or puff pastry trimmings, or plain brioche dough without sugar, giving each kind of rissole its own shape.
4. Cook them by frying, which is invariably the method used.
5. Arrange on a napkin with well-green fried parsley, without any accompaniment.