Bigbazza wrote:
>
> "Mr. Joseph Littleshoes Esq." > wrote in message
> .. .
>
>> Bigbazza wrote:
>>
>>>
>>> NOW, that recipe.....I will post it here as compensation of listening
>>> to my
>>> rant!!
>>>
>>>
>>> 500g Minced (Ground) Beef.
>>> 1 Tspn Dried Tarragon Leaves.
>>> 1 Tspn Dried Basil Leaves.
>>> 2 Table Spoon (40Ml) Honey.
>>> 1 Tablespoon (20Ml) Dark Soya Sauce.
>>> 2 Tablespoons (40Ml) Full Cream.
>>> 1 Onion, finely chopped.
>>> 1 Good Sized Clove of Garlic, crushed.
>>> 2 Chicken Stock Cubes, crumbled.
>>> 1/2 Cup Fresh Breadcrumbs.
>>> 1 Large Egg, lightly beaten.
>>
>>
>>
>> Quite the concoction!
>>
>> I take exception only to the honey, soya sauce & stock cubes.
>>
>>>
>>>
>>> And Oil for shallow frying.
>>>
>>> Combine all the ingredients together (Except of course, the Oil) in a
>>> bowl.
>>>
>>> Shape the mixture into small Rissoles.
>>> Shallow fry in hot oil until golden brown on both sides and cooked
>>> through.
>>>
>>> ***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>>> Carrots
>>> and a green vegetable, usually Peas!....
>>>
>>>
>>> Give them a try, they have been a favourite of mine for many years now!
>>
>>
>> You dont egg & foulr or breacrumb before frying?
>>
>> --
>>
>> Mr. Joseph Littleshoes Esq.
>>
>
>
> Yes, I roll them in flour before frying them....I though that would be
> obvious, Joseph, to do that...
>
> Also, as Peter has commented, don't 'knock' them, until you have tried
> them :-)
>
> One comment though... I sometimes like a little extra Tarragon and Basil
> with them!
The recipe above seems more to me like a 'salisbury steak' than what i
have read about 'rissoles".
But i could be wrong in that there might be some UK or even more broadly
European usage of the term "Rissole" that i am not familiar with.
Perhaps a vernacular usage not found in the more common texts on the
subject, the best i can find of its etymology is 'little reddish brown
meat pies" its from old french variants back to church latin, from OF
ruissole, roussole ult. f. LL russeolus reddish f. L russus red.
My guess was the Italian for rice, riz, but apparently not. I just
assumed there would be some connection, at least etymologically, to
risotto, but from what little i have found it seems not to be the case.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
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