Skip to main content
Main

Veal Rissoles— E.k.

Veal Rissole is a fried meatball made from veal, suet, bread crumbs, mace, pepper, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Rissoles— E.k.

Ingredients

Directions

Prepare the mixture

  1. Soak the bread crumbs in milk for 15 minutes and press them dry.

  2. Mix the veal, suet, soaked bread crumbs, mace, pepper, and salt together.

  3. Add enough beaten eggs to moisten the mixture so it can be rolled into balls without flour.

Fry and serve

  1. Fry the balls in oil or lard with dry bread crumbs sprinkled over them until golden brown.

  2. Serve with gravy.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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

Veal cutlets
Provides the main meat body and savory flavor of the rissole.
Suet
Adds fat that keeps the balls moist and tender as they cook.
Bread crumbs
Soaked in milk, they bind the mixture and add moisture for a softer texture.
Eggs
Bind the mixture together so it holds its shape without extra flour.

The step that matters

Adding the beaten eggs. Enough egg must be added to moisten and bind the mixture so it rolls into balls, but too much makes it wet and hard to shape. Pressing the soaked crumbs dry keeps the mixture from becoming too loose.

Swap the mace

How well each one fits the dish's main ingredients (veal, bread, milk, pepper, egg):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, bread, milk, pepper, egg. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes