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Rissoles, Savoury

A savory meat patty made with minced poultry, ham or tongue, spices, bread crumbs, and butter, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 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 ↓

Rissoles, Savoury

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

  1. In a bowl, combine minced poultry, ham or tongue, pepper, salt, nutmeg, and bread crumbs.

  2. Bind the mixture with the beaten egg.

Make the forcemeat

  1. In another bowl, mix bread crumbs, lemon rind, savory herbs, pepper, salt, and nutmeg.

  2. Work in the butter and beaten egg yolk until firm enough to roll out.

  3. Roll out the forcemeat on a floured board to ⅓ inch thick.

Shape, fry and serve

  1. Stamp into rounds, place a small ball of minced chicken on one round, and cover with another round.

  2. Seal the edges securely, dip in egg and bread crumbs.

  3. Fry in hot oil until lightly browned, about 5 to 6 minutes.

  4. Drain on paper towels and serve on a neatly folded 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Cooked poultry
Provides the main savory meat filling and bulk of the rissole.
Ham or tongue
Adds a salty, cured meat flavor to the minced filling.
Bread crumbs
Absorb moisture and help bind the mixture into a workable dough.
Sweet butter
Adds richness and tenderness to the forcemeat dough.
Egg yolk
Enriches the forcemeat and helps it hold together when rolled.
Savory herbs
Contribute aromatic, herbal flavor to the forcemeat.

The step that matters

Sealing the edges before frying. Well-sealed edges keep the filling enclosed during frying, so it does not leak out into the hot oil and the rissole cooks evenly.

“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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