Chicken Rissoles

Fried turnovers filled with chicken, mushrooms and beef.

Make a well flavored mixture of mushrooms, pickled tongue and the meat of a cold fowl, all cooked; thicken with a little bechamel sauce reduced with glaze, and set it in a basin to cool. Prepare three-quarters of a pound of puff paste and roll it out into long, thin strips with the edges trimmed, then take a little of the mixture at a time with a small spoon and place it at intervals on the paste, leaving about one inch clear from the edge. Wet the edge of the paste and fold it over so as to completely cover in the chicken mixture; then with a channeled paste-cutter cut the paste into rissoles, having the meat in the center of the cutter. Roll out the rest of the paste, and continue until all the rissoles are made. Dip each one separately into well-beaten egg and put them in a fryingpan of fat over a slow fire. When done take them out, put them on a dish with a folded napkin, and serve.