Rissolees of Chicken
A classic chicken rissole recipe from 1888, modernized for the contemporary kitchen.
Ingredients
- Pie Paste (Chromsky Mixture) (Recipe for Pie Paste not provided, assume pre-made or follow a standard recipe.)
- Lard (Originally lard. Substituted with vegetable oil for modern preference.)
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Instructions
- 1Roll out the Pie Paste (Chromsky Mixture) very thin.
- 2Cut out circles with a large biscuit cutter. Wet the edges of the circles. Place a teaspoonful of the chicken mixture in the center of each circle, then fold the paste over it, pressing the two edges to seal.
- 3Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the rissoles in the hot oil until the paste is cooked and golden brown, about 3-5 minutes. Remove and drain on paper towels.
- 4Serve the rissolees hot on a napkin.
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