|Duxelle and Chicken Filling|
The master recipe for Rissoles (it can be made with store-bought puff pastry) as well as an additional filling recipe can be found in Fannie's Last Supper.
DUXELLE AND CHICKEN FILLING
Fannie would have used a bechamel to bind the ingredients but we found a drier, more sharply flavored filling was best.
1 teaspoon canola oil
2 teaspoons butter
2 tablespoons, shallot, minced (1 large shallot)
4 ounces white mushrooms, processed fine in food processor
1/2 teaspoon kosher salt
1/8 teaspoon ground pepper
1 tablespoon sherry
1/2 teaspoon thyme, minced
1 tablespoon heavy cream
1/4 cup finely diced roast chicken
2 tablespoons chives or parsley, minced
¼ to ½ teaspoon lemon juice
1. Heat oil and butter in 8-inch skillet, over medium-high heat until foaming subsides; add shallot and cook, stirring frequently until it softens and begins to brown, about 30 to 60 seconds.
2. Add mushrooms, 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper and cook, stirring occasionally, until all moisture has cooked off and mushrooms have browned, about 5 to 7 minutes. Add sherry and thyme, and stir to combine, and cook until dry, about 10 to 15 seconds; remove pan from heat. Immediately add heavy cream, stir to combine. Transfer to medium bowl; spread into thin layer and cool to room temperature, about 10 minutes.
3. Stir in chicken, chives and lemon juice. Check seasonings. Refrig erate until cold and ready to use.