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Rissoles of Cold Beef, Mutton, or Veal

Cold beef, mutton, or veal is minced, seasoned, coated with egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rissoles of Cold Beef, Mutton, or Veal

Ingredients

Directions

Prepare the meat

  1. Mince the cold beef or mutton and season with pepper and coarse sea salt.

  2. Moisten the meat with mushroom or walnut catsup.

  3. Beat the yolks of the eggs in a bowl.

Shape and coat

  1. Form the meat into small cakes, dip each into the egg, then coat with seasoned bread crumbs.

Fry

  1. Heat oil in a pan and fry the cakes until they are a nice light brown on both sides.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 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

Cold beef or mutton
Forms the main body of the cakes and provides the meaty flavour.
Eggs
Egg yolks bind the coating so the bread crumbs stick to the cakes.
Bread crumbs
Form a crisp outer layer that browns when fried.
Mushroom or walnut catsup
Moistens the minced meat and adds savoury, umami flavour.

The step that matters

Frying the coated cakes. Frying over moderate heat lets the crumb coating brown gradually while the inside warms through. Too hot a pan browns the outside before the meat heats, and too cool a pan soaks the coating in oil.

“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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