This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Rissole and croquette both signify about the same thing, something crisp. The difference usually observed is to make the rissole with a coat of flour paste, the croquette with a coat of egg and bread-crumbs or cracker meal. The distinctions are not always observed, however. A rissole is a portion of minced meat combination rolled up in a thin coat of pie-paste and fried in a kettle of hot lard.
Small or fancy-shaped rissoles.
See Scottish Cookery.
Cooked with a slice of bacon over the breast, served on toast in the usual way of all small birds.
Rough rocky looking cakes made of 3/4 lb. each butter, sugar and currants, 3 eggs, 3 lbs. flour, 1/2 pt. milk, 1/2 oz. carb. ammonia dissolved in milk. Makes stiff dough, pieces pulled off rough with a fork baked on greased pans.
Yi lb; each butter, sugar and currants, 3 eggs, 3/4 lb. flour, baked in a mould.
Shad or other roes in a baking pan with chopped mushrooms, onion and parsley, and salt and pepper strewed under and over, broth and wine, simmered together in slow oven, sauce made in the pan. (See Laitances).
Favorite kind, boiled or steamed; made by rolling out a sheet of paste (either short paste, biscuit dough, or a special flaky sort made by the puff-paste method, but less rich), covering with a layer of chopped apples or any fruit or mixture, rolling up in a cloth and steaming an hour or two. Every sort of fruit can be used, and mixtures of many kinds, from molasses thickened with flour to fine lemon mince meat.
Italian lunch dish. Boil a good-sized rabbit; cut all the meat off as thin as possible and pound it. Add 2 oz. of grated cheese, 2 oz. of macaroni stewed till quite tender, and a little onion chopped fine; pepper, salt and allspice; line a mould with good paste and put in above well mixed; bake for an hour, turn out, and serve cold. Truffles and grated ham or tongue improve the pie.
Punch of rum and lemons with additions; soft-frozen like granito.
Mix and freeze 2 qts. of lemon water ice; a few minutes before serving, work in with the spatula 2 glasses of rum, 2 of brandy, 2 of sherry, 1/2 bottle of champagne, and 5 whites of meringue; serve in glasses.