Rissoles à la Bressanne (Chicken Liver Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Chicken livers
- Butter
- Reduced sauce Duxelles
- Cooked mushrooms
- Fine pâte à foncer
Instructions
- Sauté the chicken livers in butter and cut them into a salpicon.
- Bind the salpicon with a reduced sauce Duxelles and add the finely shredded cooked mushrooms.
- Enclose the mixture in fine pâte à foncer, shaping the rissoles as scalloped turnovers.