Cassell's dictionary of cookery

Rink Cake. — Take three-quarters of a pound of fresh butter, beat it up, and add to it three-quarters of a pound of sugar, one pound of flour, the yolks of seven eggs and the whites of four beaten to a snow. When these ingredients are thoroughly incorporated, butter a sheet of white paper, and spread the paste upon it rather thinly; have ready some almonds blanched and sliced ; lay them upon the paste in rows, strewing currants between; strew sifted sugar over the whole. When the cake is baked of a light-brown colour, cut it into squares while warm, in such a way that there will be almonds and currants on each square. Remove the paper quickly. Risotto. — This is an elegant Italian dish, the principal ingredient of which is rice. Shred onions into a frying-pan with plenty of butter, and fry till the onions become very brown and communicate their colour to the butter. Run the butter off, and add to this some rich broth, slightly flavoured with saffron ; thicken the whole with well-boiled rice, and serve up as a pottage, instead of soup, at the beginning of dinner. Rissables. — Chop veal and ham finely together, add a few bread-crumbs, salt, pepper, nutmeg, and a little parsley and lemon-peel or shallot. Mix these ingredients together with the yolks of two eggs well beaten. RoU the preparation into shape like a flat sausage, or into the shape of pears, sticking a bit of horse-radish in the ends to represent the stalks ; egg over each, and grate bread-crumbs upon them. Fry to a brown colour, and serve on crisp fried parsley. Rissoles. — Rissoles are composed of savoury mince of any kind enclosed in pastry and fried. They may be served with gravy, or they may be sent up dry on a neatly-folded napkin. The latter is the more usual manner. They are chiefly useful as furnishing a convenient and elegant mode of using the remains of colddressed meat, game, or fish. Patties if fried instead of baked will become rissoles. Rissoles should be thoroughly drained from fat either on a sieve or on blotting-paper before being sent to table. The difference between a rissole and a croquette is that a rissole is always fried in pastry, a croquette is egged, breaded, and fried. Rissoles, Beef. — Take one pound of colddressed beef. Cut it into thin slices, remove the gristle, and chop the meat finely. Mix with it a dessert-spoonful of chopped parsley, three table-spoonfuls of finely-grated bread-crumbs, a blade of mace finely pounded, and a little pepper and salt. Bind the whole together with a beaten egg. If it is not sufficiently moist with this, add a little meat gravy and a spoonful of ketchup. Roll out the trimmings of puff paste to the thickness of a florin. Place small balls of mince, two inches from the edge and one inch distant from each other, moisten the pastry round the meat with water, and fold it over the balls. Stamp the rissoles out in rounds, and press the edges securely together. Dredge lightly with flour, and then fry in fat, not too hot, till they are browned. Drain