SIMPLE HORS-D’ŒUVRES.
No. 92. Rissoles of Oysters. Prepare two dozen of blanched oysters as directed for escaloped oysters, but cutting each oyster into six pieces, turn it out upon a dish, where leave it until quite cold; then have the trimmings of some puff paste,[25] which roll very thin; put some of the oysters upon it in pieces the size of a walnut, fold them over with the paste, which cut out with a round cutter, giving each the shape of a turnover, egg with a paste brush, and throw them into bread-crumbs, cover well, have ready a stewpan in which there is some very hot lard or white dripping (as for frying fish), in which fry your rissoles of a light brown colour; dress upon a napkin in a plate, garnish with fried parsley, and serve to be handed round the table.
No. 93. Rissoles of Lamb. Cut up about a pound of cooked lamb (the remains of a previous day) into very small dice, with a quarter of a pound of lean cooked ham, then put a teaspoonful of chopped eschalots in a stewpan, with a piece of butter the size of a nut, pass them over the fire a couple of minutes, then stir in a teaspoonful of flour, after which add nearly half a pint of melted butter and the meat; stir it over the fire until it boils, season well with a little pepper and salt, and stir in the yolks of a couple of eggs, put it out upon a dish till cold, and proceed as directed in the last article.
The flesh of any poultry or game may be used exactly the same.
No. 94. Rocambole, or Croquettes of Meat, Game, or Poultry. Make a preparation as above with some description of cold cooked meat, or poultry; when cold divide it into pieces, each rather larger than a walnut, roll them to about two inches and a half in length, have three eggs in a basin well whisked, into which dip them, throw them into bread-crumbs, take them out, well covered, and smooth them by gently patting them with a knife, then dip them into clarified butter, and again into bread-crumbs, smooth them again, and fry them of a light colour in a stewpan of hot lard, and serve precisely the same as for rissoles.
No. 95. Lamb’s Fry. See the other department of this work, page 312; nothing can be more simplified.