RISSOLES A'LA PARISIENNE

These light and dainty rissoles, with their delicious filling, are typical of Parisian cooking, and as the use of puff pastry is very widespread in France, rissoles adorn the table of both rich and poor.

Ingredients :
Puff pastry
cold chicken, or any cold meat or game
a little lean ham
a few cooked mushrooms
the yolks of 1 or 2 eggs
a little bread soaked in milk
chopped parsley
salt
pepper

Method :
Mince all the ingredients very finely, and bind with eggs.
Season highly with salt and pepper.
Roll out the puff pastry on a floured board to a thickness of about a tenth of an inch, and with a three inch cake cutter, cut in neat rounds.
On each round, place a little of the mixture, fold the rissoles over, and press the edges firmly together.
Fry them in boiling fat--preferably in oil--drain on a cloth, and serve very hot, garnished with fried parsley.

These light and dainty rissoles, with their delicious filling, are typical of Parisian cooking, and as the use of puff pastry is very widespread in France, rissoles adorn the table of both rich and poor.

Ingredients :
Puff pastry
cold chicken, or any cold meat or game
a little lean ham
a few cooked mushrooms
the yolks of 1 or 2 eggs
a little bread soaked in milk
chopped parsley
salt
pepper

Method :
Mince all the ingredients very finely, and bind with eggs.
Season highly with salt and pepper.
Roll out the puff pastry on a floured board to a thickness of about a tenth of an inch, and with a three inch cake cutter, cut in neat rounds.
On each round, place a little of the mixture, fold the rissoles over, and press the edges firmly together.
Fry them in boiling fat--preferably in oil--drain on a cloth, and serve very hot, garnished with fried parsley.