No. 46 Rissoles
Puff paste—Chop the breast of a chicken same as making croquettes. After boiling it take out 2 teaspoonfuls of the mixture, then roll the paste out very thin; take a biscuit-cutter and cut the paste; take the 2 teaspoonfuls of chicken-mixture and a beaten egg and wet the edge of the cut paste, also wet it all over the top, and roll them in vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on a dish garnished with water-cresses.
[See receipt for making croquettes.]