Chicken Rissoles Recipe
Ingredients
| Cooked chicken | 4 Ounce | |
| 2 oz. cooked ham or tongue | ||
| Mushrooms | 4 Small | |
| Truffle | 1 | |
| Butter | 1/2 Ounce | |
| Flour | 1/2 Ounce | |
| 1/4 pt. white stock | ||
| 1 tablesp. cream or milk | ||
| Rough puff pastry, using 4 oz. flour, etc. | ||
| Egg, and breadcrumbs | ||
| Frying-fat | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chop chicken and ham finely, dice mushrooms and truffle.
Melt the butter in a saucepan, stir in flour, add stock gradually, stir and boil until cooked.
Add chicken mixture to sauce, reheat, season, then add mushrooms and truffle, (stir in cream or milk and allow to cool.
Roll pastry very thinly, cut into rounds about 2 in in diameter.
Place 1 teasp of mixture on to half the rounds, dampen the edges, put other pastry rounds on top, and seal well.
(Alternatively, cut 4-in rounds, put mixture on each and fold in half.) Coat rissoles with egg and breadcrumbs, fry in hot deep fat until golden brown, then drain well.
Melt the butter in a saucepan, stir in flour, add stock gradually, stir and boil until cooked.
Add chicken mixture to sauce, reheat, season, then add mushrooms and truffle, (stir in cream or milk and allow to cool.
Roll pastry very thinly, cut into rounds about 2 in in diameter.
Place 1 teasp of mixture on to half the rounds, dampen the edges, put other pastry rounds on top, and seal well.
(Alternatively, cut 4-in rounds, put mixture on each and fold in half.) Coat rissoles with egg and breadcrumbs, fry in hot deep fat until golden brown, then drain well.
Chef
