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CHICKEN
RECIPE OF THE DAY (September 24th 2006):
Chicken Rissoles
by Love to Know
Ingredients: 1 cup cold cooked chicken, 2 tbsp.
minced mushrooms, ½ cup White Sauce No. 2
¼ tsp, salt, Few grains cayenne, ¼ the
rule for Puff Paste
Method: 1. Mince the chicken very fine, combine
with mushrooms, seasonings and sauce; let it cook one
minute and set away to cool. 2. Roll puff paste one-eighth
inch thick and cut twelve four-inch rounds; divide the
chicken paste into twelve parts and put one on each
round of paste a little to one side of the center, flatten
it slightly, wet the rim of paste a little way from
the edge with white of egg; add another egg to the one
from which you used and beat with 1 tablespoon of milk.
3. Dip the rissoles in this, taking care not to handle
the edges nor separate the cover.
4. Drain them and cook in hot fat till a golden brown.
5. The fat should be hotter than for doughnuts, but
not so hot as for croquettes. 6. Dry on paper and serve
at once. 7. This gives two for each of the six persons
at lunch, but in a course dinner one is quite enough
for each person.
BON APÉTIT...... |
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