There are, of course, many ways of making rissoles, and any method which results in a rissole which is crisp and golden outside and soft and well-tasting inside, is a successful one. I have found the following plan answer well -
Have ready some fish sauce: melted butter, parsley and butter, shrimp and lobster – it matters little. Then take any remains of cold cooked fish (several kinds mixed together, if necessary) and free it most carefully from skin and bone. Rissoles with bones in them are a reproach to the cook. Put the fish three times through a sharp mincing machine and then heat it in the sauce, allowing sufficient sauce to make the mixture of the consistence of gooseberry fool. Flavour with salt and pepper, and spread on a clean dish and let it cool. When cold, form into shapes, egg and crumb and fry.
If a very superfine kind of rissole is needed, the fish should be pounded and rubbed through a sieve, and, of course, if salmon rissoles or lobster rissoles are needed, that fish and no other should be used. The shape of the rissoles may be varied, and flat cakes, balls, cones, or pearshapes formed. A pretty effect is gained by forming the mixture into the shape of pears and inserting a piece of parsley to form the stalk.
This should be done just before serving. Lobster rissoles are often garnished with a piece of the feelers in like manner.
The ordinary rissole errs on the side of substance – it should not be what schoolboys term “wodgy.” When there is a lack of fish, mashed potato, boiled rice or cooked and minced macaroni may be added to make up.
It is unnecessary to use raw fish for rissoles, as the cooked fish answers the purpose perfectly well.
