(947). Rissoles Of Brain, Princetown (Rissoles De Cervelles A La Princetown)

Roll out a thin layer of brioche paste (No. 130), cut round pieces from it with a three inch in diameter pastry cutter. Stir into two ounces of butter, one tablespoonful of very finely chopped onions, and add to it a pint and a half of reduced allemande sauce (No. 407). Cut half a pound of brains into quarter inch dice pieces; wipe them dry, and fry them in butter on a hot fire with half their quantity of mushrooms, season and add this to the prepared sauce, then lay it aside to get cold. With this preparation garnish the pieces, forming it into balls each an inch and a half in diameter; moisten around, and fold the paste over in two, then set it aside to rise in a moderately warm place; when double the original size, fry the rissoles slowly until they are cooked and of a nice color, then dress them on folded napkins, and serve.

(948). Rissoles Of Chicken (Rissoles De Volaille)

' Slice half a pound of chicken and cut it into Julienne (No. 318), as well as four ounces of mushrooms and two ounces of peeled truffles: mix them in with five gills of veloute sauce (No. 415) previously thickened with raw egg-yolks, cream and butter; set it on the fire, and stir steadily until it boils, then remove and set the preparation aside to cool. With this preparation make some rissoles; bread-crumb them the same as explained in No. 161 and fry in very hot white frying- fat; dress on a folded napkin and decorate the top with fried parsley. All rissoles are dressed and decorated the same.

Fig. 234.

(949). Rissoles Of Crawfish A La Beatrice (Rissoles D'Ecrevisses A La Beatrice)

Poach some pike forcemeat (No. 76) three-sixteenths of an inch in thickness, then cut it up into squares; add to these half as much crawfish cut into the same sized pieces, half the quantity of forcemeat as mushrooms and half the quantity of mushrooms as truffles. Reduce this salpicon down with cream bechamel (No. 411) thickened with egg-yolks, cream and fine butter, and with this preparation proceed to make rissoles the same as explained in No. 947. Serve on folded napkins.

(950). Rissoles A La Demidoff (Rissoles A La Demidoff)

Roll out some brioche paste (No. 130) to one-eighth of an inch in thickness; divide it into rounds with a channelled three and a half inch in diameter pastry cutter, and lay in the center of each a ball of preparation an inch and a half in diameter. Wet around these, fold over, and fasten the two edges together, then lay them on a floured cloth, and leave them to rise in a mild temperature until double their height; fry them slowly in very hot fat so that the paste be thoroughly cooked and serve when done on folded napkins. For the preparation cut about two ounces of mushrooms, two ounces of truffles and two ounces of breast of pheasant; heat well with veloute' sauce (No. 415) until boiling point; allow to cool; use this preparation to garnish the rissoles.