Why it works: Chicken and turkey work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 688 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓
Rissoles
Ingredients
Directions
Prepare the filling
Mince the cold meat and season with salt and pepper.
Stew the minced meat in good well-seasoned gravy for 2 minutes, just enough to moisten it.
Let the mixture cool, then roll it into balls.
Coat and fry
Dip each ball into beaten egg, then coat with bread crumbs.
Fry the balls until they are light brown.
Serve
Place the fried rissoles in a dish and pour good thick gravy over them.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Chicken + turkeytop 7% of all pairsSmell alikemoderateCooked together688 recipes
Shared aroma: (z)-4-decenal (green, must).
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Turkey + breadtop 12% of all pairsSmell alikemoderateCooked together822 recipes
Shared aroma: decanal (soap, orange peel).
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Meat + chickentop 13% of all pairsSmell alikelowCooked together2,449 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Meat + turkeytop 13% of all pairsSmell alikelowCooked together540 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Veal + chickentop 13% of all pairsSmell alikemoderateCooked together2,243 recipes
Shared aroma: 3-butanedione (buttery, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold meat
- Forms the main filling, giving the rissoles their body and savoury flavour.
- Gravy
- Moistens the minced meat so the filling holds together without drying out.
- Egg
- Acts as a binder that helps the bread crumbs adhere to the balls.
- Bread crumbs
- Forms a crisp outer coating that browns when fried.
The step that matters
Stew the minced meat briefly in gravy. Only two minutes in gravy is meant to moisten the meat. Cooking longer can make the filling wet and loose, so the balls will not hold their shape when rolled and fried.
“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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