Egg Rissoles by Mrs. Samuelson

Egg Rissoles by Mrs. Samuelson

Mrs. Samuelson’s Egg Rissoles

I will be the first one to admit that this is strange recipe and that I have no idea what rissoles are.  Boil yourself up hard boiled eggs, add breadcrumbs, cheese, mushroom and parsley and white sauce.  Then heat it up and add egg yolks, cook for a few minutes.  Spread on a plate and cool, then divide it and make “neat” croquettes, brush on some beaten eggs, coat in breadcrumbs and insert some macaroni.  To finish it all off….fry until golden brown!

If you are brave enough to tackle this one, I would love to hear about how it turns out in the comments.  I’m also wanting pictures for this one….

Egg Rissoles Recipe

Boil five eggs 15 minutes and cool in cold water.  then shell and chop thin, but not too finely.  Put them into a basin; add four tablespoons fine breadcrumbs, one tablespoon grated cheese, four chopped mushrooms and one tablespoon finely chopped parsley.  Mix well and season to taste with salt and pepper.  Then add four tablespoons white sauce.  Heat the mixture; add the yolks of two eggs and stir for just a few minutes.  Spread on a plate and put in a cold place.  When cold, divide and make into neat croquettes.  Brush each over with beaten egg and toss in breadcrumbs.  Reshape and insert a small piece of uncooked macaroni at one end of each croquette.  Fry carefully in smoking hot fat until a golden brown.  Drain and put on a dish garnished with fried parsley.  Serve with a tureen of hot tomato sauce.

Mrs. J. P Samuelson, Box 428, Taft, Cal. – San Francisco


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