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Rissoles of Chicken

Small fried patties made from minced chicken, ham, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and ham are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rissoles of Chicken

Ingredients

Directions

Prepare

  1. Finely mince the remains of a cold chicken and half the quantity of lean cold ham.

  2. Mix the minced chicken and ham well.

Shape and cook

  1. Add enough white sauce to bind the mixture.

  2. Shape the mixture into small patties.

  3. Fry the patties in hot oil 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 + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cold chicken
Provides the main meat, giving the rissoles their bulk and savoury flavour.
Cold ham
Adds salty, savoury flavour that complements the chicken.
White sauce
Binds the minced meat so the mixture holds its shape when formed into patties.

The step that matters

Add enough white sauce to bind the mixture. Too little sauce leaves the minced meat crumbly and the patties fall apart in the oil; too much makes them soft and greasy. The sauce's starch and moisture hold the mince together, so add it gradually until the mixture just holds its shape.

“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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