CookEat Recipe
Beef-Marrow Rissollettes
Small egg-noodle half-moons filled with beef marrow, finely chopped garlic and parsley, coated in breadcrumbs and fried until golden.
Method
Steps
Step 1
Keep the fresh marrow refrigerated while preparing the dough. Spread the half pound of sifted flour on a clean work surface and make a well. Break in three whole pasteurized shell eggs, add one saltspoon of salt and the tablespoon of cold milk, and mix by hand for about ten minutes until a very thick noodle dough forms.
Step 2
Rest the dough for five minutes on a lightly floured surface. Roll it out to about three times its starting size and rest for five minutes. Roll thinly to about the thickness of a half-dollar coin, keeping the coin away from food, and rest for another five minutes. Cut twelve rounds with a two-inch pastry cutter; leave unused dough and offcuts out of the filling and coating.
Step 3
Measure one tablespoon of the linked finished demi-glace. Loosen this measured portion with a little hot linked unsalted white veal stock prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and verify that it reaches at least 74°C. Use the prepared portion promptly.
Step 4
Have about five ounces of fresh edible beef marrow removed from the bone and cut into quarter-inch slices. Bring one quart of water with one teaspoon of salt to a boil. Carefully lower in the marrow, boil for about one minute, then move the pan off the active heat and leave for about five minutes.
Step 5
Carefully drain away all the water without breaking the marrow slices. Add one saltspoon of salt and one saltspoon of cayenne. Chop the teaspoon of parsley very finely together with the peeled garlic clove, add them and the loosened demi-glace portion, and mix gently with a fork. Let only excess heat subside enough to handle, then fill and fry promptly.
Step 6
Beat the separate fourth whole pasteurized shell egg. Lightly moisten the edges of the twelve dough rounds with some of this egg. Distribute the prepared drained marrow filling among the rounds, keeping the edges clear, fold each round in half and seal firmly.
Step 7
Lightly dip the folded pastries into the remaining beaten egg, then roll them in plain dry breadcrumbs, pressing the coating gently into place.
Step 8
Heat enough corn oil for deep frying to 350°F in a suitable deep pan or fryer. Fry in small uncrowded batches, controlling the oil heat and turning as needed, until golden and the noodle dough is fully cooked through. Check each parcel at its thickest filled centre and continue cooking until it reaches at least 74°C.
Step 9
Drain well on a clean draining surface. Arrange on a hot dish lined with a clean folded food-contact napkin and serve promptly while hot.
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