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Meat RissoLes

A fried meat patty made from minced tongue, ham, and chicken or veal, seasoned with cayenne pepper and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Meat RissoLes

Ingredients

Directions

Prepare the filling

  1. Mince equal portions of tongue, ham, and chicken or veal.

  2. Season the mixture with cayenne pepper and lemon juice.

  3. Bind the mixture together with a beaten egg.

Shape and fry

  1. Take small pieces the size of a walnut and place them on thin paste.

  2. Fold over the edges and flatten them down to keep the rissole round.

  3. Dip each rissole in egg and breadcrumbs.

  4. Fry in boiling lard until golden brown.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  3. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Tongue, ham, and chicken or veal
Form the main meaty filling, giving the rissole its body and savoury flavour.
Beaten egg
Binds the minced meats together so the filling holds its shape when shaped and fried.
Thin paste
Encloses the filling, forming the outer shell that holds the rissole together while frying.
Breadcrumbs
Form a crisp, golden coating during frying.
Lemon juice
Adds acidity that brightens the flavour of the rich meat filling.

The step that matters

Frying in boiling lard. The lard must be hot enough to brown the breadcrumb coating quickly. If it is too cool, the rissoles absorb grease and turn soggy before the coating is golden and crisp.

“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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