Chicken Rissoles

1 cup chicken forcemeat salt, pepper and onion juice.

12 pimolas, finely chopped 12 rounds of puff paste.

Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.

Oyster Rissoles

Prepare the same as Chicken Rissoles, and add one cup chopped cooked oysters.

Sweetbread Rissoles

Use one half rule for Chicken Rissoles. Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes.

Sardine Rissoles

Use one half rule of Chicken Rissoles. Add twelve boned sardines cut in pieces and two tablespoons lemon juice.

Veal Rissoles

Use rule for Chicken Forcemeat, substituting veal for chicken, and proceed as for Chicken Rissoles.

Lamb Rissoles

Use rule for Chicken Forcemeat. Add one fourth cup lamb and one fourth cup ham, each finely chopped, and proceed as with Chicken Rissoles.

Cheese Rissoles

¾ cup grated cheese.

1 tablespoon flour.

2 egg whites.

¼ teaspoon salt cayenne cracker crumbs.

Beat whites until stiff, add other ingredients, put a teaspoon of this mixture on rounds of pastry; and proceed as for Chicken Rissoles.

Mushroom Rissoles

Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven.

Lobster Rissoles

Place a teaspoon of creamed lobster in the center of each round of pastry, and proceed as for Chicken Rissoles, baking in a quick oven instead of frying, if desired.