Add Recipe Why Join?

Chicken Rissoles

  • Leftover chicken, ham or tongue, very finely minced
  • Truffles, finely minced
  • Butter
  • 1 Tbsp flour
  • White pepper
  • Salt
  • Nutmeg
  • Parsley, minced
  • 1-2 egg yolks
  • Few drops of lemon juice
  • Flour
  • Water
  • 2 Eggs
  • 2-3 Tbsps sugar
  • 1 egg, beaten
Toss the minced chicken, free from skin, and equal quantity of minced ham or tongue, as well as a small quantity of finely minced truffles into a saucepan with a piece of butter mixed with flour. Add white pepper, salt and nutmeg to taste, as well as a little minced parsley. Remove from the fire. Stir in 1 or 2 egg yolks beaten up with a few small drops of lemon juice. Lay the mixture on a plate to cool off. Make a paste with some flour, a little water, 2 large eggs, 1 Tbsp sugar and salt. Roll it out to the thickness of a penny. Stamp it out in round pieces 3 inches in diameter. Put a piece of the mince on each and then fold them up, fastening the edges by moistening them with water. Trim the rissoles with a fluted cutter. Dip each one in beaten egg. Fry to a golden color in hot lard.
Submitted by Tess M Aug 18, 2009 15 min 30 min 45 min


Hello! You got here just in time. We made your dinner, and it's starting to get cold. So pull up a chair, unfold that napkin, and join us. To be honest, we're not serving food. That's up to you. We're serving recipe tools: To get organized, to follow the activity of people you love, to find recipes you'll love. These things are all possible at The Rascal. Joining is free, and we hope you will do so today. We don't want to lose you. If you have a favorite recipe, we hope you'll add it. Thanks again for stopping by. We look forward to your return.
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events