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Margaret Dyson Holland cookbook, 1834
Page 74
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Risoles - (179) Mince any kind of white meat, such as fowl, Turkey, veal, or sweetbread, and put a little bechamel into a Stew pan, make it hot, then put in the mince, season it with pepper and salt, a drop or two of garlic vinegar, the juice of half a lemon and a little pounded sugar, put it on a dish to cool, when quite cold roll it up either round or long, beat up two eggs in a basin drop the risoles in them and roll them in bread crumbs, they should be done twice over, leave some clean laid laid in a stew pan, made quite hot (the lard is not hot enough for frying either risoles or fish until it stops boiling) then put in the risoles, leave a sieve by the stove when you are frying to put them on as soon as done, which will not be many minutes, prick some parsley and dry it before the fire, put it in a proper cullender and set the cullender in the lard. about one minute will be sufficient to crisp it, lay the risoles round the dish, and mind the parsley in place in the middle of it.
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Risoles - (179) Mince any kind of white meat, such as fowl, Turkey, veal, or sweetbread, and put a little bechamel into a Stew pan, make it hot, then put in the mince, season it with pepper and salt, a drop or two of garlic vinegar, the juice of half a lemon and a little pounded sugar, put it on a dish to cool, when quite cold roll it up either round or long, beat up two eggs in a basin drop the risoles in them and roll them in bread crumbs, they should be done twice over, leave some clean laid laid in a stew pan, made quite hot (the lard is not hot enough for frying either risoles or fish until it stops boiling) then put in the risoles, leave a sieve by the stove when you are frying to put them on as soon as done, which will not be many minutes, prick some parsley and dry it before the fire, put it in a proper cullender and set the cullender in the lard. about one minute will be sufficient to crisp it, lay the risoles round the dish, and mind the parsley in place in the middle of it.
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