Meat Rissoles

Meat Rissoles are a delightful dish that allows for the creative use of leftover cold meats such as beef, chicken, veal, tongue, or lamb. The meat is cut into small dice and combined with a slight flavoring of chopped pork and finely chopped parsley, elevating the taste profile of the dish. For added depth, diced mushrooms can be included as well.

The preparation of the meat offers versatility, and the addition of a flavorful sauce, whether stock, gravy, brown, or white sauce, further enhances the dish’s taste. An egg is used to bind the mixture and provide a delectable texture.

INGREDIENTS:

• Cold cooked meat (beef, chicken, veal, tongue, or lamb), diced into small pieces
• Chopped pork (optional)
• Finely chopped parsley
• Diced mushrooms (optional)
• Butter (about the size of a pigeon’s egg)
• 1 heaping teaspoonful of flour
• 3-4 tablespoons of boiling water, stock, gravy, or brown/white sauce
• 1 egg
• Puff-paste or any kind of pie-paste

PREPARATIONS:

1. Cut the cold cooked meat into small dice.
2. Chop the parsley and, if using, the diced mushrooms.

SPECIAL INSTRUCTIONS:

1. In a saucepan, melt the butter, and when it begins to boil, add the heaping teaspoonful of flour. Stir for a minute to cook the flour.
2. Add the boiling water, stock, gravy, or brown/white sauce, and mix well.
3. Add about two cupfuls of the meat dice to the sauce and heat well.
4. Just before taking it off the heat, stir in the egg to bind the mixture.

ASSEMBLY AND BAKING:

1. Roll the chosen paste quite thin (approximately one-sixth of an inch).
2. Wet the paste about three inches from the edge and place little balls (generous teaspoonful in each one) of the prepared meat at intervals of four inches.
3. Lap over the edge of the paste, completely covering the balls of meat. Press the side of the hand between each one and use a biscuit-cutter (preferably scolloped) to cut out each enveloped ball of meat into half circles.
4. Cut off the rough edges of the remaining paste and proceed to make other rows of the rissoles in the same manner.
5. Brush the tops of the rissoles with the yolk of an egg.
6. Bake the rissoles in a hot oven until they turn golden brown.
7. Serve the rissoles hot on a folded napkin. If they cool down, they can be reheated before serving.

YIELD: The Meat Rissoles will yield a delightful and satisfying dish for approximately four to six servings.

In conclusion, Meat Rissoles offer a delightful way to transform cold cooked meats into a flavorful and visually appealing dish. By using diced meats such as beef, chicken, veal, tongue, or lamb, combined with a slight flavoring of chopped pork, parsley, and optionally diced mushrooms, this recipe creates a harmonious blend of tastes.

The preparation of the meat, combined with a choice of sauce (stock, gravy, brown, or white), ensures a well-cooked and flavorful mixture. The addition of an egg binds the ingredients, creating a satisfying texture.

The assembling of the rissoles is an art in itself, with thin rolled puff-paste or any kind of pie-paste encasing the meat in half circles. The tops are brushed with egg yolk before baking, resulting in a golden-brown finish.

Served hot on a folded napkin, Meat Rissoles are a perfect appetizer or main course that will impress both family and guests. Reheating before serving ensures that the flavors are revitalized for a delightful dining experience.

Meat Rissoles showcase the ingenuity of French cooking, where simple ingredients are transformed into a culinary masterpiece. Whether served at a gathering or enjoyed as a comforting meal, Meat Rissoles promise to tantalize the taste buds and leave a lasting impression.