Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rissoles (rissoles de volaille)

Erken's rissoles de volaille: half-moons of rissole dough or puff pastry filled with finely chopped cooked chicken breast, ham, mushroom and truffle in a thick white sauce, breaded in egg and rusk crumbs and fried in lard, served with fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 18 (falt i det fri)

Be the first to rate

About the dish

Rissoles are small half-moon-shaped pies of puff pastry or short pastry, fried in lard and served on a platter with a folded napkin and small bouquets of fried parsley — as breakfast, an evening dish, or after the soup at dinner. As a rule they are served without sauce, only with fried parsley. The parsley must be dry and the lard not too hot; then the parsley stays greener. The filling must be cold and firm.

How to make it

  1. 1

    Make the filling

    Cut the chicken meat into fairly small cubes and mix it with finely chopped ham, mushroom, and truffle.

  2. 2

    Mix with sauce

    Stir everything into the thick white sauce. The filling must be completely cold and firm before it is used.

  3. 3

    Roll out the dough

    Roll the rissole dough or puff pastry out thin and cut out round rounds with a round cutter or a glass.

  4. 4

    Fill and close

    Place a little of the filling in the center of each round, brush the edge with water or egg, and fold the dough over into a half-moon. Press the edges firmly together.

  5. 5

    Bread

    Coat the rissoles in beaten egg and breading crumbs. Chill them until they are to be fried.

  6. 6

    Fry in lard

    Fry the rissoles golden brown in hot lard just before serving, and place them on a soft cloth as soon as they are lifted out of the pot.

  7. 7

    Serve

    Arrange on a platter with a folded napkin and garnish with small bouquets of fried parsley. The parsley must be dry and the lard not too hot.

Changes from the original

Ingredient amounts are converted to modern measurements (dl, grams). "Sop" is interpreted as mushroom (button mushroom), "kavring" as dry breadcrumbs/rusk crumbs. Lard can be replaced with neutral frying oil. The method is divided into numbered steps with modern spelling.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 18) → 1949 (korrekturlest, s. 27)~93% av teksten endretfjernetlagt til
Rissoldeig 180 gr. kokt hønsebryst 60 gr. mager, kokt skinke 6 sop 1 trøffel 1 1/4 del. hvit saus. Hønsekjøttet skjæres ganske smaat op og blandes Butterdeig eller mørdeig benyttes til disse små rissoler eller posteier. De anrettes på et litt dypt fat, med den finhakkede skinke, sop og trøfler. Alt røres i den tykke, hvite saus. Rissoldeigen små buketter av stekt persille omkring. Serveres som frokost eller butterdeig aftenrett eller efter suppen til middag. Butterdeigen eller mørdeigen kjevles tyndt ut, utstikkes ut så tykk som ryggen av en kniv, stikkes ut med rundt jern eller glas, litt av røren lægges paa midten av den utstukne deig; kanten omkring glass, pensles over med vand eller egg, vispet egg. En dessertskjefull stuet kjøtt, fisk, hakket fuglekjøtt med skinke o. s. v. legges midt på deigen; deig legges over igjen, trykkes til og stikkes ut som halvmåner. Man kan også legge stuingen — stor som valnøtter — utover deigen brettes over. Rissolen vendes i egg med passe mellemrum, legge deig over og kavring presse godt ned og stikke rissolene ut som halvmåner. Settes på et koldt sted til de skal stekes, eller kokes like før serveringen i hett smult. Serveres De kan griljeres med stekt persille. egg og kavring før de kokes. Det blir en smaksak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the filling in rissoles made of?
180 g cooked chicken breast cut small, 60 g lean cooked ham, 6 mushrooms and 1 truffle — all finely chopped and stirred into 1¼ dl thick white sauce.
Which dough is used, and how are the rissoles shaped?
Rissole dough or puff pastry is rolled out thin and cut out with a round cutter or a glass. A little filling is placed in the middle, the edge is brushed with water or egg, and the dough is folded over.
How are the rissoles fried, and what are they served with?
They are coated in egg and rusk crumbs and fried (deep-fried) in lard. Served with fried parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 18, under hot and cold small dishes — puff pastry and pies.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!