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Updated: July 29, 2025
Volodya heard Madame Shumihin open her window with a bang, heard Nyuta go off into a peal of laughter in reply to her coarse voice. Nyuta was wearing a Little Russian dress which did not suit her at all, and made her look clumsy; the architect was making dull and vulgar jokes. The rissoles served at lunch had too much onion in them so it seemed to Volodya.
The little cabinet of my favorite restaurant, sacred to the initiated, had the same marble table, cheerful outlook, pictured ceiling and breezy curtains, the same look of elegant snugness; but, when we had seated ourselves in garrulous conclave over the carte, it was to the member of our party whose knowledge was of the latest acquisition that we submitted the choice of a repast; and as he discoursed of the mysterious excellences of cotelletes a la Victoria, rissoles a la Orleans, patés de fois gras a la Bonaparte, paupicettes de veau a la Demidoff, truffes a la Perigord, etc., we realized that the same incongruous blending of associations, the same zest for glory and dramatic instinct, ruled the world of cookery as of letters, and that, with all the political vicissitudes since our last dinner in Paris, her prandial distinction had progressed.
The mixture may also be formed into an oblong roast, greased, and baked on a tin. Serve with brown gravy or tomato sauce. Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs if liked. Form into small, flat rissoles, roll them in white flour, and fry in deep fat or oil. Serve hot with gravy, or cold with salad.
And how I longed to be filled with the sense of freedom, if only for that one morning, that I might not think of what was being done in the town, not think of my needs, not feel hungry! Nothing has so marred my existence as an acute feeling of hunger, which made images of buckwheat porridge, rissoles, and baked fish mingle strangely with my best thoughts.
For drying, the nearly mature stems should be cut just as the blossoms begin to appear. No special directions are needed as to drying. Uses. Both summer and winter savory are used in flavoring salads, dressings, gravies, and sauces used with meats such as veal, pork, duck, and goose and for increasing the palatability of such preparations as croquettes, rissoles and stews.
So the cook followed in Betty's track, and Mr. Gibson had to satisfy his healthy English appetite on badly made omelettes, rissoles, vol-au-vents, croquets, and timbales; never being exactly sure what he was eating. He had made up his mind before his marriage to yield in trifles, and be firm in greater things.
Then the very quiet of the half-built houses over the hedge reminded her that she must go in to fry the rissoles for the midday dinner, but she revolted from the anticipated smell of hot fat with a sensation of physical sickness.
A pale greenish nut resembling an almond. Soup. A stew made of meat or meat and vegetables and served with a sauce. Ramekin. A preparation of cheese and puff paste or toast, which is baked or browned. This word is sometimes used to designate the dish in which such a mixture is cooked. A warmed-over dish. Rissoles. Small shapes of puff paste filled with some mixture and fried or baked.
With a dozen mouldy potatoes which he had procured Heaven knows where, four tins of corned beef, and a canteen lid filled with bacon grease for raw materials, he had set to work with the enthusiasm of the born artist, the result being rissoles, brown, crisp, and piping hot. It is a pleasure to think of that meal.
This is important, as it takes the place of egg for binding purposes. Shape into round, flat rissoles, roll in white flour, and fry in boiling oil or fat until a golden-brown colour. A beaten egg may be used for binding in place of the cornflour, and the rissoles may be dipped in egg and rolled in breadcrumbs before frying. Serve hot with brown gravy or tomato sauce. Or cold with salad.
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