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 – [...]
August, 2009
A more elaborate Iced Soufflé. Remove the meat from a lobster, and chop it up finely; stir it into 1 gill of bechamél sauce, season to taste, and heat whilst stirring; then stir in 1 gill of just liquid aspic jelly, pour it all into basin, and leave it to cool. Whisk 1½ gill of [...]
