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Gams Rissoles

Small turnovers of cold game mixed with breadcrumbs, herbs, and lemon peel, wrapped in pastry and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and egg are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Gams Rissoles

Ingredients

Directions

Prepare the filling

  1. Finely mince the scraps of game.

  2. Mix the minced game with breadcrumbs, herbs, lemon peel, and seasoning.

  3. Bind the mixture with eggs, adjusting the number based on the quantity.

Make and fry the rissoles

  1. Roll out the pastry as thin as possible and cut it into rounds or squares.

  2. Place a spoonful of the game mixture in the center of each piece of pastry.

  3. Wet the edges and seal them tightly.

  4. Brush the tops with beaten egg.

  5. Fry in hot lard until golden brown, about 5 minutes.

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. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Scraps of cold game
Provides the main meaty filling and its savoury flavour.
Eggs
Bind the filling together and, brushed on top, give the pastry a glossy golden colour.
Breadcrumbs
Absorb moisture and help the minced filling hold its shape.
Plain pastry
Forms the sealed case that encloses the filling and crisps when fried.

The step that matters

Sealing the pastry. If the edges are not wet and pressed tightly, the seal can open in hot fat, letting filling escape and fat soak into the rissole.

“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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