2 cups chopped veal or chicken (white meat) 1 onion Salt and pepper

1 egg

1 cup water

1 tablespoon melted butter or other fat 4 cups flour

Chop the onion and add it to the meat. Season with salt and pepper. Mix this well with the yolk of the egg.

French Rissoles 113French Rissoles 114

Mix together the water, a little salt, the white of the egg and the melted fat. Pile up the flour, make a well in the center and pour in, little by little, the liquid mixture. Work the dough thoroughly until it is smooth, then cut it in slices and roll out into thin strips with a rolling-pin.

Place the chopped meat here and there on these strips and season with salt and pepper and a little chopped onion. Fold the strips in the center and press the edges together. Cut with a small biscuit-cutter, making small rissoles. Boil these in slightly salted water for five minutes, remove them from the water, drain, and put them in the oven (400° F.) for ten minutes to form a yellow crust on top. Serve hot.