1 tsp finely chopped seasoned meat per round, moistened with Thick White Sauce
1 Cold water, for sealing edges
1 large egg, slightly beaten
1 tbsp (15 ml) water
1 Sheet or leaf gelatin (granulated gelatin cannot be used), for coating
1 Deep fat (such as lard or vegetable shortening), for frying
Instructions
1. Roll puff paste to one-eighth inch (3 mm) thickness on a lightly floured surface. Cut into rounds of uniform size (approximately 3-inch / 7.5 cm rounds, the most common period size for this preparation).
2. Place 1 teaspoon of finely chopped seasoned meat, moistened with Thick White Sauce, in the center of each round.
3. Brush cold water around the edge of each round, going halfway around close to the edge — this is a sealing technique to help the two halves adhere.
4. Fold each round like a turnover, bringing the dry half of the edge down onto the moistened half. Press the edges firmly together to seal.
5. In a shallow bowl, beat the egg slightly, then dilute with 1 tbsp (15 ml) cold water to create an egg wash. Dip each rissole in the egg wash to coat completely.
6. Roll each dipped rissole in finely crushed sheet or leaf gelatin until evenly coated. Note: granulated gelatin cannot be used for this coating step.
7. Heat deep fat (lard or vegetable shortening) in a heavy saucepan to 375°F (190°C), using a thermometer to verify temperature. Fry the rissoles in batches, 2-3 minutes per batch, until deep golden brown, the coating is set and crisp, and an instant-read thermometer inserted into the filling reads 165°F (74°C).
8. Remove with a slotted spoon and drain on a rack or absorbent paper. Serve immediately.
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