Rissoles aux Morilles (Morel Rissoles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Morels
- Butter
- Thick sauce Béchamel
- Fine pâte à foncer
Instructions
- Stew the morels in butter and cut them into a salpicon.
- Bind the salpicon with a thick sauce Béchamel.
- Enclose it in fine pâte à foncer, shaping the rissoles as small round fluted pâtés.