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Rissoles of Veal

Veal rissoles made with ground veal, suet, bread crumbs, milk, eggs, mace, salt, pepper, and butter, served with white stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rissoles of Veal

Ingredients

Directions

Prepare the veal

  1. Remove the skin from the veal and chop it very finely.

  2. Pound the chopped veal in a mortar until well ground.

Make the mixture

  1. In a bowl, combine ¾ pound of bread crumbs and pour the milk over them to soak.

  2. Add the chopped veal, suet, eggs, mace, salt, and pepper to the soaked bread crumbs.

  3. Mix well and form into small cakes.

Fry and serve

  1. Heat the butter in a pan and fry the rissoles until golden brown on both sides.

  2. Serve hot with white stock.

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Veal
Provides the main body and meaty texture of the rissoles once finely ground.
Bread crumbs
Soak up the milk and bind the mixture, giving the cakes body and shape.
Eggs
Bind the mixture together so the cakes hold their form when fried.
Suet
Adds fat that keeps the cakes moist and tender during cooking.
Milk
Softens the bread crumbs so they blend evenly with the meat.
Butter
Fat for frying that promotes browning on the outside of the cakes.

The step that matters

Frying until golden brown on both sides. The surface needs enough heat and a reasonably dry exterior to brown through the Maillard reaction, which gives flavour and colour. Turning the cakes lets both faces brown evenly, and the centre must be heated through as well.

Swap the mace

How well each one fits the dish's main ingredients (veal, bread, milk, egg, pepper, butter, flour):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against veal, bread, milk, egg, pepper, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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