Meat Rissoles

Ingredients

• cold beef, chicken, veal, tongue, or lamb (cut into small dice)
• chopped pork (optional)
• finely chopped parsley
• mushrooms (optional, cut into dice)
• 2 tablespoons butter
• 1 heaping teaspoon flour
• 3-4 tablespoons boiling water or stock
• 2 cups meat dice
• 1 egg
• puff pastry or pie paste
• 1 egg yolk (for brushing)

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. In a saucepan, melt the butter over medium heat.

2. Add the flour and stir for 1 minute to cook it.

3. Gradually mix in the boiling water or stock until well combined.

4. Stir in the meat dice and heat through, then add the egg just before removing from heat.

5. Roll out the pastry to 1/6 inch thickness and wet the edges.

6. Place small balls of the meat mixture on the pastry, spaced 4 inches apart.

7. Fold the pastry over the meat balls, sealing the edges with your hand.

8. Cut out half circles using a biscuit cutter and remove rough edges.

9. Brush the tops with egg yolk and bake in a hot oven at 400°F (200°C) until golden.