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Rissoles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Rissoles

Rissoles

Ingredients

Directions

  1. Prepare the rissole mixture hours in advance and let it set in a cold place until firm.

  2. Divide the mixture into equal parts and roll each into a small ball or oval, ensuring the surface is smooth.

  3. Brush each ball with beaten egg, coat with breadcrumbs, and fry in deep oil.

  4. For brown meat mixtures, apply a second coating of egg and breadcrumbs for better color.

  5. Ensure the coating is complete to prevent bursting while frying.

  6. Fry until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

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