SC - A&S entry (long)

[Elaine Koogler]

Have you considered oven-frying?  I've done this with all sorts of fried
things.  What you do is to put a thin layer of oil on a large sheet pan with
turned-up edges.  Put the pan in the oven and heat the oil. Then put your
rissoles on the pan and slide into the oven (about 350 - 400, if I recall
correctly).  Watch them carefully, and when they are brown on top, turn them and
finish browning.  Good for making lots of fried goodies.

Kiri

lilinah at earthlink.net wrote:

> Caitlin of Enniskillen wrote:
> >I have found that no matter what rissole recipe you make, you can't
> >keep them around long!
>
> I've given up on cooking goose at the next Boar Hunt - too expensive.
>
> Now i'm considering making rissoles with a pork filling. Again, i'm
> cooking for 80-90 diners...
>
> First: I thought of making them ahead of time, and refrigerating or
> freezing them. Would this be possible?
>
> Second: There's a functional grill on the stove at the site. Can i
> cook them that way, rather than frying in a pan, since i need all my
> burners?
>
> Anahita
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