Roll it out to the shape of a rectangle one-fifth of an inch thick; spread a layer of jam upon it, and roll it up like a Swiss roll.
Wrap it in a buttered and dredged cloth, and cook it in boiling water or in steam for one and a half hours.
When about to serve, cut the roll into roundels half an inch thick, and dish them in a crown. As an accompaniment serve a fruit sauce.
[2518—RISSOLES]
The preparation of rissoles for sweets is the same as that for rissoles served as hors-d’œuvres, except that the former are garnished with marmalade or jam, with a fruit [salpicon] or with stewed fruit, with plain or [pralined] creams, etc.
The best paste for the purpose is derived from puff-paste trimmings.
The shape of rissoles varies very much. They may be shaped like half-moons, purses, small, round or oval patties, etc.
Rissoles for entremets are also frequently made from ordinary brioche paste, and constitute a variety of Viennese fritters. In this case they are invariably mentioned on the menu as “à la Dauphine.”
[739]
][2519—SOUFFLÉS]
Although [soufflés]