(954). Rissoles Of Red Tongue Or Of Sweetbreads (Rissoles De Langue Ecarlate Ou De Ris De Veau)

Red Tongue

Reduce one pint and a half of espagnole sauce (No. 414), with a little meat glaze (No. 402), and two spoonfuls of Madeira wine, add to it one pound of red veal tongue cooked and cooled under a weight, then cut into three-sixteenth inch squares, eight ounces of mushrooms and two ounces of truffles, the two latter articles being cut into eighth of inch pieces; heat the mixture well until boiling point is reached, then set it aside to get cold. Use this preparation for making the rissoles the same as No. 161, and serve them on folded napkins.

Sweetreads

Fry one ounce of chopped up onions in butter with one pound of braised sweetbreads previously pressed under a weight to reduce it to three-sixteenths of an inch in thickness, then cut into Julienne; add some cooked and well drained mushrooms, diluting the whole with velnute sauce (No. 415), thicken properly with egg-yolks, cream and fresh butter, add chopped parsley, salt, pepper and nutmeg, set this preparation aside to cool and finish the rissoles as for No. 161. Serve on folded napkins.

(955). Rissoles Of Partridge A La Waddington (Rissoles De Perdreaux A La Waddington)

Chop up very fine one pound of raw partridge meat free of nerves, with five ounces of blanched fat pork, and five ounces of beef marrow; season with salt, pepper and nutmeg, then add two ounces of chopped up truffles, one whole egg, and a tablespoonful of half-glaze (No. 400); make rissole balls with this preparation the same way as explained for No. 047; dress them when finished in pyramids on a napkin, garnishing with a bunch of fried parsley.

(956). Rissolettes A La Pompadour (Rissolettes A La Pompadour)

Rissolettes are made with very thin pancakes, cutting them into round pieces two and a half inches in diameter; the salpicon ball to be an inch, they are fastened together by a string of chicken forcemeat (No. 89), a quarter of an inch thick, and laid on one-half of the circles. The paste for the pancakes is composed of half a pound of Hour, stirring gradually into it, five eggs, a little milk, salt and two ounces of incited butter; the paste must be liquid. Put some clarified flutter into small frying pans, add a little of the paste and spread it around so as to form very thin pancakes; when done lay them on a cloth, and cut from them with a round two and a half inch in diameter pastry cutter, pieces for the rissolettes.

Rissolettes A La Pompadour

Have a small Julienne salpicon of beef palate and mushrooms mixed with a little well-reduced and well-seasoned bechamel (No. 409), set into a vessel to get cold Make a ball of this preparation one inch in diameter, and lay it on the center of one of the pancake rounds, two and a half inches wide; fold the pancake and fasten the two edges together with a string of chicken quenelle forcemeat ( No. 89); dip them in eggs and bread-crumbs and fry them to a fine color. Serve on folded napkins.

(957). Rissolettes A La Renan (Rissolettes A, La Renan)

Prepare a chicken puree by pounding together half a pound of chicken and half a pound of rice cooked in white broth, adding half a pint of bechamel (No. 409), two ounces of fresh butter and some meat glaze (No. 402); season, press through a tammy, let get thoroughly cold, then finish making the rissolettes the same as for a la pompadour (No. 956).

(958). Rissolettes A La Solferino (Rissolettes A La Solferino)

Cut some foies-gras, truffles, mushrooms, quenelles and sweetbreads into small three-sixteenth inch squares; put this salpicon into a well-reduced allemande sauce (No. 407), and when cold make the rissolettes with this salpicon, the same as for a la pompadour (No. 956).