Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points.
Small croustades may be made in the same way, by using thick slices of bread.
Chicken Rissoles
- 1 cup chicken forcemeat
12 pimolas, finely chopped
salt, pepper and onion juice
12 rounds of puff paste
Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.
Oyster Rissoles
Prepare the same as [Chicken Rissoles], and add one cup chopped cooked oysters.
Sweetbread Rissoles
Use one half rule for [Chicken Rissoles]. Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes.