Asparagus Rissoles Recipe

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Instructions
  1. Roll out on the bread board half a pound of rich pie crust, and with a sharp knife cut into neat squares; have in readiness a cup of cooked asparagus tips, covered with a thick cream sauce.
  2. Arrange in the center of each square a teaspoon of the prepared asparagus, sprinkle liberally with paprika, salt and chopped parsley; then turn over the paste, the edges lapping in triangle form, and crimp the border with the tines of a silver fork.
  3. Place the rissoles, when finished, on ice for at least an hour before cooking.
  4. Fry in hot fat to a golden brown, arrange on a chop platter with a folded hemstitched napkin and garnish with crisp parsley and thin slices of lemon.

 




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