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Updated: July 29, 2025
For those who take eggs, the rissoles may be moistened and bound with a beaten egg instead of the cornflour and water. They may also be rolled in egg and bread-crumbs after flouring. 1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice. The small white or brown haricots should be used for this dish. Wash well, and soak overnight in the water.
Movements, currents there have been, but it has all been petty, paltry, bent upon vulgar and mercenary interests and one cannot see anything important in them. If you think you have discerned a deep social movement, and in following it you devote yourself to tasks in the modern taste, such as the emancipation of insects from slavery or abstinence from beef rissoles, I congratulate you, Madam.
Our variety to-day has been the absence of our cook, and we are again left in charge, and we flatter ourselves the dinner was "immense." What more could you want? We are quite ambitious now, and have curries, rissoles, etc.
They crowded more tightly than ever, and Foucarmont and Louise were given a little stretch of table, but the friend had to sit at some distance from his plate and ate his supper through dint of making a long arm between his neighbors' shoulders. The waiters took away the soup plates and circulated rissoles of young rabbit with truffles and "niokys" and powdered cheese.
At supper they served sterlet, chicken rissoles, and stewed fruit; the wines were expensive French wines. "Please don't stand on ceremony, doctor," said Christina Dmitryevna, eating and wiping her mouth with her fist, and it was evident she found her life here exceedingly pleasant. "Please have some more."
Lindström's face was certainly serious enough; if it afforded a measure of the situation, I believe tears would have been appropriate. But when my eye fell upon the thermograph and read, "Stavanger Preserving Co.'s finest rissoles," I could contain myself no longer. The comical side of it was too much for me, and I burst into a fit of laughter.
BREAD GRATER. The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc. BASINS. Large for mixing, small for puddings, etc. EGG SLICE. For dishing up rissoles, etc. EGG WHISK. The coiled wire whisk, price 1d. or 2d., is the best. FOOD CHOPPER. See that it has the nut-butter attachment. FRYING BASKET and stew-pan to fit. FRYING AND OMELET PANS. Cast aluminium are the best.
Let this all heat gently by the fire and turn it into paper cases, with chopped parsley on the top. The above recipe can be followed for making fish rissoles, but, after having mixed it well, let it grow cold. Then form into balls, roll them in breadcrumbs, and throw them into boiling fat. Take all the remains of the fish and heat them in butter.
Make a fine paste, roll it out, and cut it into round cakes. Then lay some of the mixture on one half of the cake, and fold over the other upon it, in the shape of a half-moon. Close and crimp the edges nicely, and fry the rissoles in butter. They should be of a light brown on both sides. Drain them and send them to table dry. Cover the bottom and sides of a deep dish with a thick paste.
We had some seal rissoles to-day so extraordinarily well cooked that it was impossible to distinguish them from the best beef rissoles. I told two of the party they were beef, and they made no comment till I enlightened them after they had eaten two each. It is the first time I have tasted seal without being aware of its particular flavour.
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