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Rissoles, and ‘croquettes’

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rissoles, and ‘croquettes’

Ingredients

Directions

  1. Fold the round up to wrap the preparation forming the rissoles.

  2. Press the edges slightly, then breadcrumb them.

  3. Fry the rissoles until they are a nice color.

  4. Drain the rissoles and serve them on a folded napkin.

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.

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