No. 92. _Rissoles of Oysters._ Prepare two dozen of blanched oysters as
directed for escaloped oysters, but cutting each oyster into six pieces,
turn it out upon a dish, where leave it until quite cold; then have the
trimmings of some puff paste,[25] which roll very thin; put some of the
oysters upon it in pieces the size of a walnut, fold them over with the
paste, which cut out with a round cutter, giving each the shape of a
turnover, egg with a paste brush, and throw them into bread-crumbs,
cover well, have ready a stewpan in which there is some very hot lard or
white dripping (as for frying fish), in which fry your rissoles of a
light brown colour; dress upon a napkin in a plate, garnish with fried
parsley, and serve to be handed round the table.
No. 93. _Rissoles of Lamb._ Cut up about a pound of cooked lamb (the
remains of a previous day) into very small dice, with a quarter of a
pound of lean cooked ham, then put a teaspoonful of chopped eschalots in
a stewpan, with a piece of butter the size of a nut, pass them over the
fire a couple of minutes, then stir in a teaspoonful of flour, after
which add nearly half a pint of melted butter and the meat; stir it over
the fire until it boils, season well with a little pepper and salt, and
stir in the yolks of a couple of eggs, put it out upon a dish till cold,
and proceed as directed in the last article.
The flesh of any poultry or game may be used exactly the same.
No. 94. _Rocambole, or Croquettes of Meat, Game, or Poultry._ Make a
preparation as above with some description of cold cooked meat, or
poultry; when cold divide it into pieces, each rather larger than a
walnut, roll them to about two inches and a half in length, have three
eggs in a basin well whisked, into which dip them, throw them into
bread-crumbs, take them out, well covered, and smooth them by gently
patting them with a knife, then dip them into clarified butter, and
again into bread-crumbs, smooth them again, and fry them of a light
colour in a stewpan of hot lard, and serve precisely the same as for
rissoles.
No. 95. _Lamb’s Fry._ See the other department of this work, page 312;
nothing can be more simplified.