Rissoles à la Normande (Oyster, Mussel and Shrimp Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oysters
- Very small mussels
- Shrimp tails
- Thick sauce Normande
- Puff pastry trimmings
Instructions
- Combine the oysters, the poached very small mussels and the shrimp tails.
- Bind them with a thick sauce Normande.
- Enclose the mixture in puff pastry trimmings, shaping the rissoles as plain turnovers.