Picked fish and cheese pounded together, rolled up in pie paste and fried.

Take cold whitefish or any other that is free from bones, and half as much cheese, mince, and then pound them together to a sort of paste and season with salt and pepper.

Roll out a piece of good pie paste very thin, cut out with a biscuit cutter, make little turnovers or other shapes such as long rolls with a spoonful of the fish mixture inside and the edges of the paste wetted with egg to make them adhere. Drop the rissolettes into the same kettle of hot lard the potato croquettes are to be fried in. Take out while still light-colored and place on paper in a hot pan to absorb every particle of grease. Serve one or two to each dish with a green border of fried parsley or a green puree, or chopped yolk of egg for ornament. Marseilles is a seaport and great place for fish dinners - hence the names.