Make half a pound of forcemeat (No. 122), then have ready two buttered
sauté-pans, place half of the forcemeat in the centre of each, then
spread it over the bottom to the thickness of half-a-crown piece with a
spoon, occasionally dipping the spoon in white of egg; then cover them
over with stock and place them on a moderate fire, let them simmer for
five minutes, take off as much of the stock as possible, and leave them
in the sauté-pans to get half cold, take them out with a fish-slice,
place one of them on a dish, then have prepared a salpicon as for the
croquettes aux truffes (No. 840), cover the sheet of forcemeat with it a
quarter of an inch in thickness, then cover the other sheet over it,
press them lightly together; when cold cut it out in diamond shapes
(with a knife) about two inches long and one wide; then have ready the
following sauce: put a teaspoonful of chopped eschalots in a stewpan
with a quarter of a pat of butter, pass them over the fire two minutes,
add a pint of white sauce (No. 7) and half a gill of milk, boil
altogether five minutes, keeping it stirred; then take it off the fire
and stir in the yolks of two eggs very quickly, stir it over the fire
another half a minute, then take each piece upon a fork and dip it into
the sauce, cover it all over and place it upon a plate; proceed in like
manner till they are all done, put them by till quite cold, have ready
some good fritter-batter (No. 1285) made with milk, dip each rissolette
in with a fork and drop it into a stewpan of rather hot lard, fry five
minutes, dress them on a napkin, and serve with plenty of fried parsley
the moment they are done.
They may also be served with sauce (omitting the napkin) as follows: put
eight spoonfuls of white sauce into a stewpan, with six of cream, place
it over the fire a few minutes, add a little sugar and salt, sauce round
and serve.