Rissoles

Take about half a pound of trimmings of puff paste; give it three turns or folds; roll it out to the thickness of a new penny piece; place small balls of croquet meat at distances of about two inches from each other; moisten the paste round these with a brush dipped in water; fold the flap of the front part of the paste over the balls; press all round them with the edge of the thumb; cut them out with a fluted round tin cutter, and, as you do so, place the rissoles upon a floured dish: thus having cut out a sufficient number for your purpose, fry them in hot fat; dish them up with fried parsley, on a napkin, and serve hot.