RISSOLES
Roll puff paste about one eighth of an inch thick. Put a teaspoonful of meat of any kind at intervals on the paste, about three inches from the edge. Moisten the paste around the meat-ball, fold over the paste, and press it lightly around the meat. Stamp it with a fluted biscuit-cutter into half circles, leaving the meat on the straight side and an inch of paste around the meat on the round side. Egg the top and bake from fifteen to twenty minutes in a hot oven.
NO. 50. VOL-AU-VENT.