Rissoles A La Royale - Rissoles, Royal Fashion

Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles; reduce 2 gills of veloute sauce with 1/2 gill of thick cream, add the above ingredients, and bind with 3 egg yolks. Season to taste, and put away to get cold.

Roll out some puff paste trimmings to 1/8 inch in thickness; with a round channeled pastry cutter stamp out pieces 3 inches in diameter, place one teaspoonful of stuffing on each piece, brush the borders of the paste half way around with cold water, and turn over the paste, pressing the borders lightly together.

Dip the edges in beaten eggs and bread crumbs, and fry the rissoles in hot lard.

To obtain a different effect the rissoles may be brushed over with beaten eggs, and crushed vermicelli strewn over.

They may also be dipped whole into beaten eggs and rolled in bread crumbs; but this procedure is not so much favored, as the paste is a compact mass in itself and needs no further wrapping of eggs and bread crumbs.

Rissoles may also be prepared with the following ingredients:

Rissoles De Foie Gras - Foie Gras Rissoles

Proceed as above; prepare a salpicon of foie gras, truffles and mushrooms, and bind with thickly reduced brown sauce.

Rissoles A La Moelle - Rissoles With Marrow

Cut some beef marrow in squares, parboil and add well reduced brown sauce; finish as explained previously.

Rissoles Aux Huitres - Rissoles With Oysters

Parboil some oysters, drain, remove the beards, and cut the belly part in squares; add one-third part mushrooms also cut in squares; reduce some of the oyster liquid with German sauce and add the oysters.

Finish as stated above.

Rissoles A La Puree De Volaille - Rissoles With Puree Of Chicken - Rissoles A La Puree De Faisan - Rissoles With Puree Of Pheasant

An infinity of Rissoles may be prepared; they are often served as garnishing to joints and entrees containing spinach, D'Uxelle stuffing, Macedoine of vegetable, ham, sweetbread, etc.

Rissoles are also prepared of pancakes; they are prepared in the same manner as explained above, and are kept together by using chicken or veal forcemeat at the borders.

Escalopes De Foie Gras A La Diplomate - Fat Goose Liver Collops, Diplomat Style

Cut slices of cooked plain foie gras 3/8 inch in thickness; trim them all of the same size, cut the trimmings in small pieces, add the same amount of truffles and one-fourth the amount of well reduced German sauce. Cover the slices of foie gras on both sides with this mixture, and set on an oiled dish in a cool place.

When very cold, egg and bread-crumb the collops; fry in hot lard, serve on a napkin with fried parsley, and give perigueux sauce separate.

Mousseline de foie gras a la bohemienne - musslin of Fat Goose Liver, Bohemian Fashion. Pound fine 8 ounces of breast of fowl or turkey, then add the same amount of foie gras and 4 ounces of panada; add by degrees 3 egg yolks, and season with salt, pepper and nutmeg; rub through fine sieve and place in a cool place.

Work the forcemeat well in a bowl to make it smooth, and incorporate gently 1 pint of whipped cream; try its consistency; if too solid, add some more cream.

Butter some small timbale moulds, fill with some mous-seline preparation, and cook in the bain-marie for 15 minutes.

Unmould, and dish up and pour over some cream paprika sauce.