Chicken Rissoles

A true comfort food, these chicken rissoles are hard to resist.
435 Views
 
Livello MASTERY
55 min
436 Views
 
Livello MASTERY
0 Persone
55 min
INGREDIENTI: per 0 persone
  • 1 lb chicken
  • 5 oz mushrooms , cooked
  • 1 oz parsley
  • 3 egg yolks
  • 2 tablespoons olive oil
  • frying oil to taste
Preparation

Cut the chicken into cubes and place in a frying pan with 2 tbsp of olive oil. Brown the chicken on all sides, then remove from the pan and let cool.
In the meantime, heat the milk, butter and flour in a saucepan to make a béchamel. Then add the chicken and pre-cooked, roughly chopped mushrooms.

Remove the pan from the heat and stir in the egg yolks and a pinch of salt.

Shape the mixture into small balls then roll them in flour. Quickly dip them in a beaten egg and them immediately cover them with breadcrumbs so that the crumbs stick to the balls.

Fry a couple of balls at a time in a pan full of boiling oil. Make sure that the balls are completely immersed in the oil. Once golden, remove the balls from the oil using a slotted spoon and place them on a plate or in a bowl lined with paper towels.

Serve the rissoles by themselves or with your favorite condiment. Consider making a honey mustard sauce.

Food History

Béchamel is one of the most versatile and commonly used sauces in European cuisines and, for these reasons, is considered one of the basic sauces that new cooks must learn. Made by binding butter with flour and milk, this sauce probably originated in France in the 17th century with the addition of cream and meat stock. The first recipe for béchamel was written by François Pierre de La Varenne, court chef to Louis XIV, King of France. The recipe was published in his cookbook, Le cuisinier français, one of the fundamental texts of French cuisine. He named the sauce after Louis de Béchamel, the marquis of Nointel and Luigi XIV’s chamberlain. According to legend it was Béchamel who first created the sauce, but it is far more likely that La Varenne named it after the marquis to win his favor.
Béchamel sauce is a used not only in French recipes, but in Italian ones as well. The predecessor to the sauce was called salsa colla (binding sauce) and was commonly used in Tuscany in the 16th century. The sauce was introduced to the French courts a couple of decades prior to the creation of béchamel by Catherine De’ Medici when she moved to France after having marries Henry II of Orleans.

Did you know that…

Béchamel is so famous that it appears in a famous Italian aphorism: “You do not have to found an empire to go down in history: all you have to do is invent a great sauce. Just look at Béchamel!”

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