French Rissoles

2 cups diced veal, chicken or pork (white meat)

1 cup water

1 onion                                

1 Tbsp. fat

Salt and pepper                

4 cups flour

1 egg

Dice the onion and add it to the meat. Season, with salt and pepper. Mix this well with the yolk of the egg. Mix together the water, a little salt, the white of the egg and the melted fat. Pile up the flour, make a well in the centre, and pour in, little by little, the liquid mixture. Knead the dough thoroughly until        it is smooth, then cut it in slices, and roll out into thin strips with a rolling-pin.

Place the diced meat here and there on these strips and season them with salt, pepper and a little minced onion. Fold the strips in the centre and press the edges together. Cut with a small biscuit-cutter, making small rissoles. Boil these in slightly salted water for five minutes, remove them from the water drain, and put them in the oven (400 F.) for ten minutes to form a yellow crust on top. Serve hot.

Sauce for Cold Meat or Fish and Vegetables-this sauce was very popular during the food rationing days of Second World War. Now days, Kraft Miracle Whip is just an adaptation of this original recipe.

4 Tbsps. salad oil  

            Dry mustard

4 Tbsps. cream      

            Salt

3 Tbsps. vinegar   

            Pepper

Mix the salad oil, cream, vinegar, a little mustard, salt, and pepper. Beat together quickly, using a piano wire whip, or beater, the sauce gets white quickly and looks much like whipped cream. Soon it becomes thick as the best-made mayonnaise, Eggs are not required, and even though it does contain some cream; the sauce will not curdle; and it can be made quickly.