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Classic
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page 72
Onion, salt, and pepper to taste,
1 lemon.
Shape 3 inches long. Roll in flour and drop in boiling water.
Serve with champignon sauce.
RISSOLES
1/4 pound of ground turkey heart,
3 sets of sweetbreads chopped,
1/4 pound of butter,
1/4 pound of flour,
1 pint of strong veal stock,
3 eggs.
Put the butter in a stew-pan; when it bubbles add the flour; let it cook, but do
not let it boil; add the stock, then the turkey and sweetbreads, and when it is
thick, add the eggs; cook the whole until it is as stiff as the panada for
croquettes. Set it aside to cool, then add enough cream to make it soft, but not
too wet. Make fine pastry thick as a biscuit, and cut with a biscuit cutter;
then roll it out thin. Put a large spoonful in centre of each, and turn over
like a turn-over pie; dip in eggs, roll in vermicelli, and fry a light brown.
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Classic
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