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Rissoles

Chicken rissoles made with cooked chicken, lemon peel, onion, spices, butter, cream, egg yolk, breadcrumbs, wrapped in puff pastry, fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Rissoles

Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Rissoles

Ingredients

Directions

Prepare the filling

  1. Chop the white part of the cooked chicken finely.

  2. Add lemon peel, onion, white pepper, salt, nutmeg, and mace to the chicken.

  3. Mix in butter and cream until well combined.

Shape and fry

  1. Wrap the mixture in thin puff pastry, forming sausages.

  2. Brush the sausages with egg yolk and coat with fine bread crumbs.

  3. Fry in hot oil until golden brown and serve garnished with crimped parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Cooked chicken
Provides the main body of the filling.
Butter
Adds richness and moisture to the chicken filling.
Cream
Keeps the filling moist and tender.
Egg yolk
Brushed on the outside to help the bread crumbs stick and promote browning.
Fine bread crumbs
Form a crisp golden coating when fried.
Puff pastry
Wraps the filling and becomes flaky and crisp when fried.

The step that matters

Fry in hot oil until golden brown. The oil must be hot enough to brown and crisp the crumb coating quickly. If it is too cool, the rissoles absorb oil and turn greasy before the pastry and filling are heated through.

Swap the white pepper

How well each one fits the dish's main ingredients (chicken, lemon, onion, nutmeg, mace, butter, cream):

  1. Thymefits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against chicken, lemon, onion, nutmeg, mace, butter, cream. 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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