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Chicken, Rissoles of

A fried pastry turnover filled with chicken, ham, mushrooms, truffle, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken, Rissoles of

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan over medium heat.

  2. Stir in the flour and cook for 1 minute.

  3. Add the white stock, stirring until it boils.

  4. Mix in the chicken and ham.

  5. Season with salt and pepper.

  6. Cook for 5 minutes.

  7. Add the mushrooms, truffle, and cream.

  8. Set aside to cool.

Assemble and fry

  1. Roll out the pastry as thinly as possible and cut into 2-inch rounds.

  2. Place a teaspoon of the filling in the center of each round.

  3. Wet the edges with water.

  4. Cover with another round.

  5. Press to seal.

  6. Brush with beaten egg.

  7. Coat with breadcrumbs.

  8. Fry in hot fat 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.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Butter
Melts with the flour to form a roux that thickens the stock.
Flour
Thickens the stock into a binding sauce that holds the filling together.
White stock
Forms the liquid base of the filling, which thickens as it boils.
Chicken
Provides the main body and savoury flavour of the filling.
Rough puff pastry
Forms a flaky, layered casing that puffs and browns when fried.
Egg
Brushed on the outside to help the breadcrumbs stick and brown the coating.

The step that matters

Set aside to cool. The filling must be cool and fairly firm before assembly; a warm, loose filling softens the pastry, makes sealing difficult, and can burst during 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.

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