Lé r'zules * of our childhood
rissoles, which are small puff pastry turnovers filled with pear
Rissoles, rocked our childhood: their name comes from the patois "rissoler" because originally they were cooked in the frying pan.
No one could escape the delicious Christmas rissoles cooked by the tatan, who jealously kept her wonderful recipe a secret.
Rissoles made with lard then cooked in oil: we let you imagine how light it is.
Yes, but it's good!
Rissoles are small turnovers filled with pears, apples or quinces cooked for a long time in the oven. Purists will tell you that real rissoles are only made with late pears, sometimes candied in wine: a real delight.
Today's Lé rzules
Today, the tradition is saved, thanks to a Marnerote company: Rissole from Savoy.
Since 2010, the company has been creating sweet and savory ones.
The managers did not stop there: they sell the patties on the markets, at the factory or in supermarkets of bugnes and potato fritters.
With Marnaz, our terroir does not disappear!
