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Chickek Rissoles

Chicken rissoles made with a butter‑flour paste, filled with chicken mixture, coated in egg and breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chickek Rissoles

Ingredients

Directions

Make the paste

  1. Rub the butter into the flour and add cold water to make a stiff, smooth paste.

  2. Flour a surface and rolling pin, then roll the paste as thin as possible.

  3. Cut the paste into pieces 4 inches long and 3 inches wide.

Assemble

  1. Roll the chicken mixture into small sausage-like forms, about the thickness of your finger.

  2. Lay the chicken rolls on the paste, wet the edges, and roll it over the chicken, pressing the paste together smoothly.

  3. Coat the rissoles in egg and breadcrumbs.

Fry and serve

  1. Fry in hot oil for about 4 minutes until golden brown.

  2. Serve with fried parsley in the middle.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + chickentop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat that keeps the paste tender and short when baked or fried.
Flour
Forms the structure of the paste, which holds the filling together.
Chicken mixture
Provides the savoury filling that the paste encloses.
Egg
Acts as a binder so the breadcrumbs stick to the rissoles.
Breadcrumbs
Form a crisp, golden outer coating when fried.

The step that matters

Rolling the paste thin and sealing the edges. Paste rolled too thick becomes heavy and doughy when fried, while unsealed edges let the filling leak into the hot oil. Wetting the edges helps them bond so the rissole stays closed during frying.

“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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