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Rissoles from Leftover Meat

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1 tablespoon cooked meat
thin pie crust
celery salt
onion seasoning
beaten egg
bread crumbs
cream sauce


Use cooked chicken, fish, ham, tongue, or canned fruit and rice. Roll pie crust very thin, cut in rounds. Add well-seasoned meat with cream sauce or fruit. Moisten edge and fold over dough. Dip into beaten egg, then crumbs. Fry in deep fat. Drain well, serve hot.

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