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The Jewish Manual: RISSOLES

Skilled Chefs

The Jewish Manual: Vegetables and Sundries

RISSOLES.

Make a fine forcemeat of any cold meat, poultry, or fish, enclose it in a very rich puff paste, rolled out extremely thin. They may be made into balls or small triangular turnovers, or into long narrow ribbons; the edges must be pressed together, that they may not burst in frying. They form a pretty dish.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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