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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

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