Rissoles of Game.
- Ingredients—Some scraps of cold game.
- Some very stiff second stock.
- Lemon juice, pepper, salt.
- Egg and bread-crumbs.
Method.—Mince the game finely.
Melt the stock and moisten the game well with it.
Add pepper and salt, and a few drops of lemon juice.
Spread the mixture on a plate to get cold.
When cold it will be quite firm.
Mould it into balls or egg shapes.
Cover them with egg and bread-crumbs, and fry them in hot fat (see [French Frying]).
Serve on a folded napkin, and garnish with fried parsley.