(951). Rissoles Of Fat Livees A La Ude (Rissoles De Foies-Gras A La Ude)

Take out the contents of a pound terrine of foies-gras; remove all the grease from the forcemeat, and cut the liver into three-sixteenths inch squares, and put them aside in a very cool place. Pound the forcemeat found around the liver without any of the grease, add to it nine raw egg-yolks, season to taste, and put in with it two tablespoonfuls of chicken glaze (No. 398). and the fat liver cut in pieces. Roll out very thin some fragments of puff paste, having it only an eighth of an inch in thickness; cut with a channeled pastry cutter round pieces, three inches in diameter, and lay in the center of each, an inch and a quarter sized ball. Moisten around with a brush slightly wetted with cold water, fold them over, fasten well the edges so that the interior is hermetically enclosed, then dip them in beaten eggs and bread-crumbs, and fry them in hot fat for a sufficient length of time, to allow the paste to cook properly; dress them on a dish over a folded napkin.

(952). Rissoles Of Game, Chicken or Fish Foecemeat, Beef or Veal Palate or Lamb (Rissoles De Farce De Gibier, De Volatile, Ou De Poisson De Palais De Boeuf On De Veau, Ou D'Agneau)

For the rissoles of game, chicken, or fish forcemeat see No. 63. Mix in with either of these some raw fine herbs; prepare and finish the same as for the rissoles in Elementary Methods (No. 161).

Beef Or Veal Palate

Cut a pound of beef or veal palate into three-sixteenth inch squares; have also six ounces of cooked lean ham cut the same and put them with some bechamel (No. 409) and melted meat-glaze (No. 402); set aside to get quite cold. Roll out fragments of puff paste and finish the rissoles as for No. 161. Serve on folded napkins.

Lamb

Chop up finely one medium sized shallot; fry it in butter, and add to it both veloute (No. 415) and tomato sauce (No. 549); stir in a pound of cold lean roast lamb cut in three-sixteenth inch squares, season to taste, transfer it to a vessel to set aside until perfectly cold, then form it into rissoles the same as for No. 161, and serve on folded napkins.

(953). Rissoles Of Mushroom And Marrow (Rissoles De Champignons A La Moelle)

Cut half a pound of mushrooms into dice shaped pieces, and fry them on the fire with two ounces of butter, adding a bunch of parsley garnished with thyme and a bay leaf, two ounces of sliced raw ham, and a teaspoonful of flour, also two spoonfuls of brown sauce (No. 414), a little broth, and some salt; let these;all cook slowly, skim off the fat, and when done add the juice of a lemon, and set the preparation aside to get cold; finish them the same as explained a la Ude (No. 951).

For Marrow

Cut in half inch slices and soak for three hours, changing the water several times; throw them into boiling broth, and when done, drain and coat over with some well reduced half-glaze (No. 400) with red pepper, and finish the same as the mushroom rissoles. Serve very hot on napkins.