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Fish Rissoles

On 30 Jun 2007 at 14:20, Tracey wrote:

> Please can you help, i am trying to find a recipe for rissole, a
> popular  dish in Wales, i believe it is made with fish, and is about
> the size of a tennis  ball, deep fried with a breadcrumb coating. many
> thanks tracey,  oxford

Hello Tracey,

Rissoles are most often made with minced beef or with veggies. See below for the fish rissoles recipe that I found.


Fish Rissoles--I

Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of egg to make a smooth
[Page 481]
paste. Cut pie-paste into three-inch squares. Place a teaspoonful
of the minced fish in each square and cover with the paste. Wet
the edges to make sure they adhere. Dip the rissoles in egg and
crumbs, and fry in deep fat.

Fish Rissoles--II

Season a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.
Fish Rissoles

* 1/2 lb. Cold Fish--4d.
* 1 oz. Butter--1d.
* 1 gill Milk--1d.
* Bread Crumbs
* Hot Fat
* 1 oz. Flour
* 1 teaspoonful of Anchovy
* 1/2 teaspoonful of Parsley
* Pepper and Salt--2d.
* Total Cost--8d.
* Time--5 Minutes
Pick the fish free from skin and bone, and chop it up. Make a smooth
thick sauce with the flour, butter, and water, by directions given
elsewhere. Flavour it with anchovy, parsley, pepper, and salt; stir in
the fish, and mix well. Turn on to a plate till cold. Make up into
small balls, cover with egg and bread crumbs, and fry in hot fat; drain
for a few minutes on kitchen paper, arrange carefully on a dish, and
garnish with parsley.


On 23 Jun 2007 at 9:41, Maria wrote:

> I've been looking for a susumelli recipe; at least this is what I've
> heard them being called.  They are a cookie recipe from Reggio
> Calabria.  They are oval shaped and then coated with icing sugar. 
> I've also heard old italian women call them suselli.  Would you be
> able to find this recipe for me?
> Maria

Hello Maria,

See below.



* 150 g./5 oz. water 
* 3 teaspoons of honey + 1 
* flour, as needed 
* 3 egg yolks + 1 whole egg 
* ground cloves and cinnamon 
* 1 teaspoon yeast 
* chocolate icing, as needed 

Dilute 3 teaspoons of honey in warm water. 
In a pan, melt a teaspoon of honey until it caramelizes and becomes brown. 
Remove from the heat and add a little bit of water and lemon juice to 
dilute the honey. 
Mix the two types of honey in a bowl. 
In a large bowl, beat the egg yolks and the whole egg with a whip. 
Add the cloves and the cinnamon to taste and mix with a wooden spoon. 
Then pour in a lot of flour which has been previously mixed with the yeast.
Add in enough flour to obtain a semi-soft and smooth dough. 
Let the dough rest for a few minutes. 
Oil a baking dish and dust with four. 
With a wet spoon, place large spoonfuls of dough in the dish so that they 
are not touching.
Form each spoonful into an elongated shape. 
Place the susumelli in the oven at a temperature 200C/400F until they 
are golden in color. 
When they are ready, take them out of the oven and let them cool to room 
Spread chocolate or white icing on the top of each susumelli. 

Mystery Dish

I am looking for a recipe that is made in the American south.  It has 
small new potatoes, green beans, flour dumplings, and ham.  It really 
does have a name, but I can't recall it, and would like to have the recipe.


See: Green Beans and Potatoes

New York Pushcart Mini-Cakes

I recently went to New York. There was a pushcart on Grand Street and Bowery.
The little old guy sells mini cakes 20 for $1! They are delicious! He made 
them in this round ball pan. I know its a  long shot. Any idea what the 
recipe is?
Thank You~ 
> From: Julie
> Sent: Thursday, April 03, 2014 2:56 PM
> To:
> Subject: Hope I can help with this request.
> Hello!
> I was enjoying your wonderful website, thank you for it. You have helped
> me find a recipe in the past. This time I hope I can return the favor. I
> was looking under your 2007 requests and found this one unanswered. I
> copied and pasted it below my note here.
> I think that this is an an ebelskiver item. When Lori, the requester
> mentioned the round ball pan, this is what came to mind. Hope it helps.
> Thank you for all of your good work,
> Sincerely, Julie

> Hi Julie, > > Have you seen a pushcart selling ebelskivers (AKA "aebelskivers" or "Danish Pancakes") in > New York City? > > Phaed

Hello Phaed!    

No, I am sorry, I was just going by the description of the pan. I should have stated that I never saw the pushcart.   

Ebelskivers may yet be what Lori had in NYC, but I could not find any mention anywhere of ebelskivers being sold from pushcarts in NYC.

There's a recipe with photos here: Mel's Kitchen Cafe


The Trattoria

Dear Uncle Phaedrus,
First allow me to express my deep appreciation for all the wonderful
recipes and other nostalgic resources you have  provided over the years.
Your time consuming and very painstaking efforts are greatly valued!
While working in Manhattan in the 60's, my colleagues and I would
frequently have lunch at the Trattoria, located in the Pan Am building.
When they opened, it was quite an evolution in N.Y.'s F&B....
especially, the range of items displayed on the vast counters i. e.
stuffed onions, etc., etc.  Most diners would make their selection from
this beautiful and ever abundant presentation of what can best be
described as Italian Dim Sum.  In addition, they had a fabulous print
menu with extensive and unique Italian fare.
The ambiance was very European, the service whether at the "counter/bar"
or table was impeccable, warm and hospitable.  No pretense, no
Over the years I have often searched for any recipes from the
"Trattoria," but have met with no success.  I am hoping that you or your
readers can be of assistance.
Thank you again for the yellow brick road you provide to a multitude of
fantastic memories.
All the best,


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus