Little dinners : how to serve them with elegance and economy / by Mary Hooper.

  • Hooper, Mary, 1829-1904.
Date:
1875
Catalogue details

Licence: Public Domain Mark

Credit: Little dinners : how to serve them with elegance and economy / by Mary Hooper. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    3> Rissolettes. Chop cold beef or mutton very fine, add to it about a fourth of its weight in bread-crumbs, a finely minced shalot, a little chopped parsley, pepper and salt to taste; mix with egg into a stiff paste. Flour your hands and roll the meat into egg-shaped balls. Put a little butter into the frying-pan, and fry the rissolettes, first on one side and then on the other, taking care they do not get over brown. As the meat has been previously cooked, the rissolettes will only require to be made hot through. Serve with a little good gravy in a boat. Queenelles. This is a simple and inexpensive recipe, and there 1 should be no difficulty in getting the queenelles made by an ordinary cook. They are very nice made small, as an accompaniment to soup, and in a larger size as an entree. Take two ounces of sifted bread-crumbs, moisten them with a little milk or cream, and before using them put the crumbs into a cloth and squeeze out as much moisture as possible. Then put them into a stewpan with an ounce of butter, and stir over the fire until the paste becomes smooth and compact; mix with it a well beaten egg, and again stir over the fire until dry. Have ready an ounce of