2518—Rissoles

The preparation of rissoles for sweets is the same as that for rissoles served as hors-d’œuvres, except that the former are garnished with marmalade or jam, with a fruit salpicon or with stewed fruit, with plain or pralined creams, etc.

The best paste for the purpose is derived from puff-paste trimmings.

The shape of rissoles varies very much. They may be shaped like half-moons, purses, small, round or oval patties, etc.

Rissoles for entremets are also frequently made from ordinary brioche paste, and constitute a variety of Viennese fritters. In this case they are invariably mentioned on the menu as “à la Dauphine.”