Make the same mixture as for croquettes; indeed, in cold weather and when only a small dish of croquettes is required, a part of the mixture can be kept for two or three days, by covering it with buttered paper, and then used for rissoles or fritters. If you have no pastry ready, rub three ounces of butter into four ounces of flour; wet with cold water to make a stiff, smooth paste. Flour a pastry-board and rolling-pin, and roll the paste out as thin as possible; cut it in pieces four inches long and three wide. Roll the chicken mixture into small sausage-like forms, the thickness of your finger; lay them on the paste, wet the edges and roll it over the chicken, pressing the paste together smoothly that they may not burst. Egg and crumb these just the same as croquettes and fry in the same way, only rissoles require four minutes to cook instead of two. Serve them log-house fashion with fried parsley in the middle.