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 Aug 18, 2009
15 min
30 min
45 min