This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
The Term Rissolles, implies any thing fried brown, and comprehends also all kinds of Meat cut into thin slices for Collops; likewise Forced-meat Balls fried, either to serve alone, or to mix with any thing else: Flour and Butter, fried together, to give a Colour to any Sauce, is also called a Rissollet, viz. a Browning. But as there are many different ways of dressing Rissolles, as well as other Dishes, it may be necessary to give some particular direction about them. A Rissollet a la Bechamel is thus prepared: Soak a slice of Ham, with a bit of Butter, chopped Parsley, Shallots, and half a Laurel-leaf; simmer these on a slow fire about a quarter of an hour, then add a good spoonful of Cullis, as much Cream, and a little Flour and Pepper; reduce the Liquid till quite thick, and sift it in a sieve: Cut the Breasts of roasted Poultry into small bits; put the Meat into the Sauce, with one Yolk of Egg, and give them a few boilings together: Cut also bits of thin Paste to what form you please, put this Ragout between two pieces, pinch it all round to secure the Sauce, and fry them of a fine brown Colour, Rissolles Rissolles a la Choisy.
This, as many others, is cither after the Name of a Nobleman, Count Choisy, or the Inventor.
Boil, Calves Udder till very tender, in the common Pot, and let it cool; then cut it into thin slices, and lay a slice of Bacon upon each; place a fine relishing Forced-meat upon these, roll them up, dip them in a Batter-paste made of Flour, Salt, a little Oil, and white Wine, and fry as the former. You may serve a little Sauce under.
Cut one or two brazed Palates to the bigness of half a crown; have ready bits of puff-paste, as for white Collops; lay a little Farce upon the Paste, then the Palates, and then Farce again; roll them up and fry as the former. - Observe that your Forced-meat is made with Meat, either roasted or boiled; any remnant of roasted Fowls, Chickens, or Veal will do, being properly seasoned.
Mince the remainder of any roasted Game, chop the Bones, and put them into a Stew-pan with a glass of Wine, a faggot of sweet Herbs, one or two Shallots, and a little Cullis; simmer them somc time, then sift the Liquid, and put it on the fire again, to bring it to a thick Sauce: Lastly, put in the Minced-meat, with a raw Yolk of Egg whipped, Pepper and Salt; then let it cool, and finish as those a la Bechamel, Riffolles Rissolles de differentes Farces Of different Forced-meat.
Make a Farce with any sorts of boiled or roasted Meat, as Poultry, fat Livers, Lamb, Veal, Game, etc. etc. chop it very fine with Udder, a little Suet, Parsley, Shallots, Mushrooms, Truffles, any other sweet Herbs, Pepper and Salt; mix these together with Yolks of Eggs, form the Farce into little balls, or finish in Paste as before directed.
Mince a roasted Veal Kidney, with a little of its own Fat, some rasped Parmesan Cheese, Pepper and Salt, and mix them with Yolks of Eggs; cut bits of Bread to what shape you please, lay as much of the Farce upon each piece as you can, smooth them with a knife dipped in Whites of Eggs, and strew Bread Crumbs over them; bake them a little while in the oven, or colour them with a Brazing-pan Cover.
Make a Farce with roasted Poultry, scraped Lard, three Anchovies and a few Capers chopped, Pepper, Salt, two or three Shallots, and a little Basil Powder; mix these together with four or five Yolks of Eggs, and finish as the former.