Rissoles are prepared in two different ways, the first, by rolling out some fine paste or clippings of puff paste, into a long, thin piece from ten to fourteen inches wide; wet the bottom edges of this paste, then lay on it four balls of an inch and a quarter in diameter for the two and three-quarter inch rissoles made of rissole preparation, and from two and three-eighths inches distance .apart from each other, and two inches from the edges; refold the paste forward, so as to cover up the prepared balls, and fasten the paste down to six-eighths of an inch around the balls; press on the two layers of paste to adhere them together, then cut out the rissoles half circular with a channeled pastry-cutter either two and one-quarter, two and one-half or two and three-quarters inches in diameter. As soon as the rissoles of the first row are cut, lay them aside; pare the edges of the paste and begin the operation again; reduce the height of the cut out rissoles by pressing them down with the finger without misshaping them. These rissoles may now be breaded and dipped in egg, or left white; in the first case, lay them simply on a tin sheet covered with a white paper till ready to fry. In the second, place them at some distance apart on a floured cloth so that the paste cannot adhere to it.

To prepare rissoles differently, roll out a thin flat, cut it into small round pieces with a channeled pastry-cutter either two and one-quarter, two and one-half or two and three-quarters inches in diameter, and on each one of these, lay a prepared rissole ball; wet the paste all round, and fold the piece of paste over the ball fastening the two edges together. Press the tops lightly with the fingers, keeping them a good shape, and lay the unbreaded ones on a floured cloth, and the breaded ones on white paper.