Name: To Make Rissoles
Ingredients: tart or light puff pastry; cooked meat (beef, mutton, veal, or fowl); 1 egg; bread crumbs

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

To Make Rissoles

Ingredients

tart or light puff pastry
cooked meat (beef, mutton, veal, or fowl)
1 egg
bread crumbs

Directions

Roll out the pastry and cut it into oval pieces.
Place a small amount of cooked meat on one half of each piece.
Fold the other half of the pastry over the meat and pinch the edges to seal.
Brush the rissoles with beaten egg and coat with bread crumbs.
Fry the rissoles until golden brown.

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.

Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Meat + breadtop 14% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).