This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked; they may be made with brioche, or with light puff-paste, either of which must be rolled extremely thin. Cut it with a small round cutter fluted or plain; put a little rich mince, or good pounded meat, in the centre, and moisten the edges, and press them securely together that they may not burst open in the frying. The rissoles may be formed like small patties, by laying a second round of paste over the meat; or like cannelons; they may, likewise, be brushed with egg, and sprinkled with vermicelli, broken small, or with fine crumbs. They are sometimes made in the form of croquettes, the paste being gathered round the meat, which must form a ball.
In frying them, adopt the same plan as for the croquettes, raising the pan as soon as the paste is lightly coloured. Serve all these fried dishes well drained, and on a napkin.
From 5 to 7 minutes, or less.
Make the forcemeat No. 1, page 122, sufficiently firm with unbeaten yolk of egg, to roll rather thin on a well-floured board; cut it into very small rounds, put a little pounded chicken in the centre of one half, moistening the edges with water, or white of egg, lay the remaining rounds over these, close them securely, and fry them in butter a fine light brown; drain and dry them well, and heap them in the middle of a hot dish, upon a napkin folded flat: these rissoles may be egged and crumbed before they are fried.
Take perfectly clear from bones and skin, the flesh of any cold fish that can be pounded to an exceedingly fine paste; add to it, when in the mortar, from one quarter to a third as much of good butter, and a high seasoning of cayenne, with a moderate one of mace and nutmeg To those may be added, at pleasure, a few shrimps, or a little of any of the finer fish sauces, or some lobster-coral. When the whole is well beaten and blended together, roll out some good puff-paste extremely thin, and with a small round tin shape, cut out the number of rissoles required; put some of the fish into each of these, moisten the edges with white of egg, fold and press them securely together, and when all are ready, slip them gently into a pan of boiling lard or butter; fry them a pale brown, drain them well, and dry them on white blotting-paper, laid upon a sieve, reversed; but do not place them sufficiently near to scorch or to colour them.