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Rissoles of Chicken

A small roll made from minced chicken and ham, wrapped in pastry 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 rolls

  1. Roll out light paste to about ¼ inch thickness and cut into pieces measuring 1 inch by 2 inches.

  2. Place a small amount of the mixture in the center of half the pieces and cover with the other halves, pressing the edges together to form little rolls.

Fry and serve

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

  2. Fry the rolls until they are golden brown, about 1-2 minutes.

  3. Drain well and serve immediately.

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

Remains of a cold chicken
Provides the main savoury filling and bulk of the rissoles.
Lean, cold ham
Adds salty, savoury flavour alongside the chicken in the filling.
White sauce
Moistens the minced filling so it holds together and stays tender.
Light paste
Forms the thin pastry shell that encloses the filling and crisps when fried.
Boiling hot lard or other frying medium
Conducts heat quickly to brown the pastry and cook the rolls through.

The step that matters

Frying in very hot fat. The fat must be boiling hot so the pastry seals and browns quickly. If the fat is too cool, the paste absorbs oil, becomes greasy, and the filling may not heat through before the outside darkens.

“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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