Rissoles are made by enclosing a croquette mixture in pastry and, after brushing the surface with beaten egg, frying in deep fat. Occasionally rissoles are baked instead of fried. The paste is preferably puff-paste; the trimmings of a vol-au-vent or patties are often so used. The pastry is rolled very thin, about one eighth of an inch thick to insure thorough cooking. The croquette mixture needs be cold and the pastry chilled. Put a teaspoonful of the chilled mixture on the crust in several places in a line, near the edge, and fold the pastry over mixture. Cut out half circles of paste with the mixture in the centre of each, using a fluted patty cutter for the purpose; lift the part of the paste folded over the mixture, brush the edge with water and press carefully in place again. Brush the entire surface with beaten egg, and let cook until delicately colored. Serve on a folded napkin.