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Rissoles No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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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