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(Vegetables And Sundries.) - (The Jewish Manual)

Make a fine forcemeat of any cold meat, poultry, or fish, enclose it
in a very rich puff paste, rolled out extremely thin. They may be made
into balls or small triangular turnovers, or into long narrow ribbons;
the edges must be pressed together, that they may not burst in frying.

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2 lb. Cold Meat--3d.

1 oz. Butter--1d.

1 1/2 oz. Flour

1 Egg

Bread Crumbs

1/2 pint Stock

Quarter of an Onion


Pepper and Salt

Hot Fat--2d.

Total Cost--6d.

Time--5 Minutes.

Mince up the meat and mix in some chopped parsley, pepper and salt; put
the butter into a stewpan, and when it is dissolved mince up the pieces
of onion very finely and fry that for two minutes, then stir in the
flour. Pour in the gravy and stir until it boils; mix in the meat and
let it get thoroughly hot. Turn it out on to a plate, spread it over,
and leave until quite cold. Make up into balls, cover with egg and
bread crumbs, and fry in hot fat; arrange in a circle and garnish with
fried parsley.

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1/2 lb. Cold Fish--4d.

1 oz. Butter--1d.

1 gill Milk--1d.

Bread Crumbs

Hot Fat

1 oz. Flour

1 teaspoonful of Anchovy

1/2 teaspoonful of Parsley

Pepper and Salt--2d.

Total Cost--8d.

Time--5 Minutes

Pick the fish free from skin and bone, and chop it up. Make a smooth
thick sauce with the flour, butter, and water, by directions given
elsewhere. Flavour it with anchovy, parsley, pepper, and salt; stir in
the fish, and mix well. Turn on to a plate till cold. Make up into
small balls, cover with egg and bread crumbs, and fry in hot fat; drain
for a few minutes on kitchen paper, arrange carefully on a dish, and
garnish with parsley.

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Make a good white sauce, add pepper, salt, and a little nutmeg and juice
of a lemon. Add then your remains of fish and a few pickled shrimps. Fill
some shells with it and sprinkle over the top a good powdering of grated
Gruyère cheese. Lay a pat of butter in the middle of each shell and put
them in the oven. When they are colored a good golden brown, serve them
decorated with parsley.
[_Mme. Lekent_.]

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28 Beef Rissoles

Mince a pound of cold beef fine and mix with this three-quarters of a

pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful

of minced lemon peel. Make all into a thick paste with one or two eggs,

form into balls and fry a golden-brown. Garnish with parsley and serve a

brown sauce with them.

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23 Veal Rissoles

Mince a few slices of cold veal fine and the same quantity of ham or

bacon; add one tablespoonful of minced parsley and one of herbs, a very

little nutmeg, cayenne and salt. Mix into a paste with a well-beaten

egg. Form into balls, egg and bread crumb them and fry in hot fat.

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11 Sausage Rissoles

Mash a cupful of potato, make into a paste with a little butter and

flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn

one half the paste over, pinch the sides together, fry in hot fat.

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Sweet Rissoles

Roll out some puff paste into a thin sheet, cut as many rounds with a

large patty cutter as are needed; put a spoonful of any kind of jam,

strawberry, raspberry, currant, etc., or mince meat or puree of apples

on each, moisten the edges of the pastry with water, fold one-half over

the other, making them into half moons, brush with beaten egg and bake

in a quick oven. They may be varied by sifting coarse sugar and nuts

over them before baking.

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Brazil Rissoles

3 ounces Brazil nuts without shells.

3 1/2 tablespoons cream.

1 whole egg.

3 yolks ditto.

1 teaspoon Tarragon vinegar.

1/2 teaspoon salt.

1/4 teaspoon white pepper.

1 teaspoon minced parsley.

Egg and bread crumbs.

After scraping off the brown skin pound the nuts to a paste in a mortar,

add the other ingredients, and stir well altogether. Well butter six (or

eight) little tin moulds, fill them with the mixture, stand the moulds

in a baking tin which contains a little boiling water, and bake in a

moderate oven for twelve or fifteen minutes. When cold, take them out of

the moulds, brush over with egg and bread crumbs, and fry in boiling oil

until a nice golden colour (about three minutes). Garnish with parsley.

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Savoury Rissoles

4 ounces mashed potatoes.

4 ounces cooked greens of any kind.

4 ounces cooked semolina.

1 onion.

1 egg.

2 tablespoons of sauce superbe No. 177.

1 tablespoon of Worcester sauce.

Pepper and salt to taste.

1/2 ounce of butter.

A little short pastry.

Mix the potatoes, greens, semolina, sauces, pepper and salt together,

slice and fry the onion in the butter, and add to the mixture with half

the beaten egg, and stir well again. A few fine bread crumbs may be

added to give consistency if required. Roll the pastry out rather thin,

cut into four-inch squares. Place about half a tablespoon of the mixture

in the centre of each square, moisten the edges, and fold neatly over.

Brush over the tops with the remainder of the egg, and fry in boiling

oil until they turn a light brown.

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Rissoles No 1

Take a roasted fowl, turkey, or pullet; pull it into shreds; there must

be neither bone nor skin. Cut some veal and ham into large dice; put it

into a stewpan, with a little thyme, carrots, onions, cloves, and two

or three mushrooms. Make these ingredients simmer over a slow fire for

two hours, taking care they do not burn; put in a handful of flour, and

stir well, with a pint of cream and as much good broth; let the whole

then stew for a quarter of an hour; continue to stir with a wooden spoon

to prevent its burning. When it is done enough, strain it through a

woollen strainer; then put in the whole meat of the poultry you have

cut, with which you must make little balls of the size of pigeons' eggs.

Dip them twice in very fine crumbs of bread; wrap them in paste, rolled

very thin; then fry them in lard, which should be very hot.

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