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Rissoles No 2

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

Take the fleshy parts and breasts of two fowls, which cut into small

dice, all of an equal size; then throw them into some white sauce, and

reduce it till it becomes very thick and stiff. When this is cold, cut

it into several pieces, and roll them to the size and shape of a cork;

then roll them in crumbs of bread very fine; dip them into some white

and yolks of eggs put up together with a little salt, and roll them

again in bread. If they are not stiff enough to keep their shape, this

must be repeated; then fry them of a light brown colour, drain them,

wipe off the grease, and serve them with fried parsley between them.

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