Skip to main content
Main

Veal Rissoles

A dish of veal, suet, and bread crumbs formed into balls, fried, and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Rissoles

Ingredients

Directions

Prepare the filling

  1. Soak the bread crumbs in milk for 15 minutes.

  2. Press the soaked bread crumbs dry.

  3. Mix the soaked bread crumbs with the chopped veal and suet.

  4. Add salt and beaten eggs to moisten the mixture.

Shape and coat

  1. Form the mixture into balls without adding flour.

  2. Coat the balls in dry bread crumbs.

Fry and serve

  1. Fry the rissoles until golden brown.

  2. Serve with gravy.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Provides the meaty body and structure of the rissoles.
Suet
Adds fat that keeps the rissoles moist and tender while frying.
Bread crumbs
Soaked in milk, they hold moisture and help bind the mixture together.
Eggs
Bind the mixture and set as it cooks, helping the rissoles hold their shape.

The step that matters

Form the mixture into balls without adding flour. Flour is not used, so the rissoles depend on the soaked crumbs and egg to hold together. If the mixture is too wet or handled roughly, the balls can crack or break apart in the pan. Gentle shaping and a firm, moist mix help the egg set and keep the rissoles intact while 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes