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Chicken Rissoles

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Meats

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Ingredients

1 cup cold cooked chicken
2 tablespoons minced mushrooms
? cup White Sauce No. 2
? teaspoon salt
Few grains cayenne
? the rule for Puff Paste

Procedures

To prepare this Chicken Rissoles Recipe, first mince the chicken very fine, combine with mushrooms, seasonings and sauce; let it cook one minute and set away to cool. 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. Dip the rissoles in this, taking care not to handle the edges nor separate the cover. Drain them and cook in hot fat till a golden brown. The fat should be hotter than for doughnuts, but not so hot as for croquettes. Dry on paper and serve at once. This gives two for each of the six persons at lunch, but in a course dinner one is quite enough for each person.

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<h1>Chicken Rissoles</h1>
 Ingredients :
 1 cup cold cooked chicken 
2 tablespoons minced mushrooms 
? cup White Sauce No. 2 
? teaspoon salt 
Few grains cayenne 
? the rule for Puff Paste <hr hieght="1">
 Procudures
 To prepare this Chicken Rissoles Recipe, first mince the chicken very fine, combine with mushrooms, seasonings and sauce; let it cook one minute and set away to cool. 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. Dip the rissoles in this, taking care not to handle the edges nor separate the cover. Drain them and cook in hot fat till a golden brown. The fat should be hotter than for doughnuts, but not so hot as for croquettes. Dry on paper and serve at once. This gives two for each of the six persons at lunch, but in a course dinner one is quite enough for each person. 
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