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Rissole Filling

Erken's rissole filling: a roux-based sauce of 40 g butter, 40 g flour and 2.5 dl stock cooked 10 minutes, mixed with 250 g finely cut cooked meat, fish or vegetables, seasoned with sherry and salt; must be completely cold before it is placed on the puff pastry.

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

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About the dish

The filling used for rissoles can be made in the same way as for roulades and croquettes of pigeon, chicken, sweetbreads, liver paste and so on. The filling must be cold and firm. Place the rissoles on a soft cloth as soon as they are lifted out of the lard pot.

How to make it

  1. 1

    Make a roux

    Melt the butter and stir in the flour.

  2. 2

    Thin with stock

    Thin with the stock and let the sauce cook for 10 minutes.

  3. 3

    Mix in the filling

    Fold the finely cut cooked meat, fish or vegetables — or a little of each — into the sauce.

  4. 4

    Season

    Add sherry and salt to taste.

  5. 5

    Cool

    Let the filling become completely cold and firm before it is placed on the puff pastry.

Changes from the original

Measurements are given in modern units (dl, g). "Spæd" is written as "thin," and the salt amount is to taste as in the original. The method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 18) → 1949 (korrekturlest, s. 28)~52% av teksten endretfjernetlagt til
40 gr. smør 40 gr. hvetemel 1/4 l. 14 1. kraft 1/4 *4 kg. kjøt, kjøtt, fisk eller grønsaker grønnsaker 1 spiseske spiseskje sherry. Smelt smørret, smøret, rør i melet og spæd spe med kraften; kokes 10 minutter; det finskaarne finskårne kokte kjøt, kjøtt, fisk eller grønsaker grønnsa­ker eller litt av hvert vendes varmes i sausen, tilsættes tilsettes sherry og salt efter smak. Denne stuing maa må være ganske kold, kold før den lægges paa legges på butterdeigen. Legg rissolene op på et bløtt klæde straks de tas op av smultgryten.

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Frequently asked questions

What is the rissole filling used for?
It is a thick, white filling used as a stuffing in rissoles — it is placed on puff pastry and baked or fried. The filling must be completely cold before it is placed on the dough, otherwise the dough becomes soggy.
How long should the sauce cook?
Melt 40 g butter, stir in 40 g wheat flour, and thin with ¼ l stock. The sauce is cooked for 10 minutes before the finely cut, cooked filling is folded in.
What can be used as filling?
¼ kg cooked meat, fish or vegetables — or a little of each. Everything is cut finely and folded into the sauce together with 1 tablespoon of sherry and salt to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 18, under hot and cold small dishes — croustades and fillings.

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