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Rissoles of Chicken

Chicken rissoles made from minced chicken and ham, wrapped in light paste and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and ham are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rissoles of Chicken

Ingredients

Directions

Prepare the filling

  1. Finely mince the remains of a cold chicken and half the quantity of lean, cold ham.

  2. Mix the minced chicken and ham well, adding enough white sauce to moisten the mixture.

Shape the rissoles

  1. Roll out the light paste to about ¼ inch thick.

  2. Cut the paste into pieces, each 1 inch by 2 inches.

  3. Place a small amount of the mixture in the center of half the pieces and cover with the other halves.

  4. Press the edges together to form little rolls.

Fry and serve

  1. Heat plenty of lard or other frying medium in a frying pan until boiling hot.

  2. Fry the rissoles until golden‑brown, about 1‑2 minutes.

  3. Drain well and serve immediately on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold chicken
Forms the main body of the filling and gives it its savoury flavour.
Lean, cold ham
Adds savoury flavour and firmer texture to the chicken filling.
White sauce
Moistens the minced filling so it holds together and stays tender.
Light paste
Wraps the filling and crisps and browns in the hot fat.
Lard or other frying medium
Conducts heat to crisp and brown the outside of the paste quickly.

The step that matters

Frying in very hot fat. The fat must be boiling hot before the rissoles go in. Hot fat seals the paste quickly and browns it before the filling overheats and the pastry turns greasy and soaked with oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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