Rissoles

Another form of savory croquette; but instead of being breaded and fried, the croquette mixture is divided into even sized pieces, and laid on a sheet of pie paste, covered with another sheet (thin), then stamped out with a fluted biscuit cutter, then fried like croquettes in deep hot lard.

Rissolettes

Same as rissoles, but made much smaller and used for garnishing.

Roe

The eggs of fish, those chiefly used being taken from the shad, codfish, carp and mullet. Recipes will be found under their respective headings.

Roly Poly

Name applied to puddings made from a sweet biscuit dough, rolled out thin, then spread with chopped fruit, currants, sultanas, etc., then rolled up, tied in a cloth, plunged into boiling water, and boiled; or else placed in a cake or bread tin and steamed till done; served in slices with sauce appropriate.

Roman Punch

To lemon water ice when nearly frozen is added Jamaica rum, brandy, and sherry wine in equal parts, and enough meringue to whiten it, then finish the freezing; served in punch glasses with the dinner.

Roquefort

Name of a French cheese (see cheese).

Roulade

Name given to savory rolls of steak. Take thin steaks, spread with a forcemeat, roll up, tie the ends with twine, arrange them in a sautoir with some bacon fat, brown them, then add a little flour, moisten with stock, then let them simmer in the gravy till tender, take up, serve with the twine removed, and garnished with vegetables, mushrooms, etc.

Roux

The name given to an equal mixture of butter and flour, used to thicken sauces and soups. Take the sautoir, place in the butter; when melted, add the flour and stir till thoroughly smooth and heated, then moisten with the stock, milk, etc... If for a brown sauce or soup, allow the roux to brown before moistening.

Royal Custards

Name applied to a combination of eggs and a liquid either plain or in conjunction with a solid; used to decorate soups, and also with garnishes; also for garnishing galantines, etc. Yolks and whites of eggs separated, stirred to amalgamate (must not be beaten light) with a little milk or stock, then poured into a buttered basin or tin, covered with a sheet of oiled paper, and placed in the steamer where they must be gradually steamed till set; they are then removed and allowed to become cold; they may then be cut in slices and afterwards into all sorts of fancy shapes for the purpose required. Into the eggs may also be mixed a macedoine of vegetables, chopped truffles, chopped mushrooms, force meat, lobster coral, green peas, chopped chervil, parsley, chives, tarragon, etc.; and when required for garnishing whole pieces they, after being mixed with whatever solid is used, should be filled into small timbale molds so that they can be turned out and used whole.

Rye

Name of a cereal, used in distilling for whisky, ground into flour for making rye bread, muffins, batter cakes, mush, etc. SALADS.