SC - Re: Marzipan Mold Material

[Elise Fleming]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

Seeing this recipe, I wonder if there are also period recipes for savoury 
rissoles, or rissoles with meat for (other than) fish days?

Today in Britain what we call rissoles are made of mashed potatoes, onions, 
herbs, and chopped up beef.  They are either battered or rolled in breadcrumbs 
and deep fried.  Usually you'll find them sold in Fish and Chips shops. (Fish 
and Chip Shops serve a great variety of interesting foods it seems! ;-))
 
Elysant 


>RISSOLES ON A FISH DAY
>Cook chestnuts on a low fire and peel them and have hard cooked eggs and
>peeled cheese and chop it all up small.  Then pour on egg yolks and mix in
>powdered herbs and a very little free running salt.  And make your rissoles.
>Then fry in  lots of oil and add sugar.
>
>NOTE:  In Lent, instead of eggs  & cheese put in cooked whiting & sciaena,
>chopped very small or the flesh of pike and eel and chopped figs and dates.
>
>Item:  On ordinary days they can be made of figs, grapes, chopped apples,  and
>shelled nuts to mimic pignon nuts and powdered spices.  And the dough should
>be very well saffroned. Then fry them in oil
>
>2 lbs chestnuts*1
>3 hard boiled eggs
>2 lbs peeled cheese - ie:gouda*2
>3 egg yolks*
>a large pinch of powdered herbs*3
>a pinch of salt
>enough oil to fry in
>enough sugar to dust the end product
>
>Cook chestnuts over low flame until soft (about 20 minutes) then peel.
>Peel the cheese and peel the hard boiled eggs and chop them small.
>Combine the cheese, chestnuts and eggs in  a bowl large enough to mix in.
>Add the raw egg yolks and the powdered herbs and the salt and mix well.
>Make patties out of the mixture and fry in oil until golden.*4
>Serve hot but before eating, dust with sugar,
>
>*1 - Having no chestnuts I used "batata" a potato like root vegetable from
>Mexico, They can be gotten from many supermarkets.  It has a lighter, less
>starchy taste than  potato and is a good starch substitute for chestnuts.
>*2 -  For those of us that cannot eat dairy..... I used a cheese-like product
>called "Rice Slice" gotten from my health food store.  This stuff is very like
>processed American cheese slices.  It does not melt as smoothly as real
>cheese, but, hye, when you are stuck for an ingredient.......
>*3 - The powdered herbs I used were: thyme, basil, tarragon
>*4 - This dish is ment to be pan fried, which I did with good results, BUT,
>for me personally, frying gives me a heck of a stomach ache...so in future I
>will lightly oil a cookie sheet and place it in a hot oven (400o) When the
>cookie sheet gets hot, I will place the rissoles on the sheet, spray with
>cooking spray and bake for about 12 - 15 minutes.
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