Recipes / Meat

French Rissoles

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Recipe by Molly53

Rissoles may be shaped like half-moons, oblongs or ovals. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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READY IN: 45mins
YIELD: 1 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups chicken or 2 cups veal, cooked and minced
  • 1
    medium onion, peeled and minced
  • 1
    egg yolk
  • salt and pepper, to taste
  • 1
    pie crust (or 1/2 batch puff pastry, either storebought or your own recipe)
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DIRECTIONS

  • Combine all ingredients except pastry and blend well.
  • Roll our small sections of pastry into thin sgtrips a bout 2 1/2 inches wide.
  • Place the seasoned meat on half of each strip and fold in center, covering the filling.
  • Press edges down firmly and cut into desired shape with a cookie cutter.
  • Drop into hot deep fat (about 370F) until brown or place on cookie sheet and bake at 400F for 15 minutes.
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