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Rissoles in Paste

Rissoles made from pounded meat and paste, coated with egg yolk and vermicelli, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rissoles in Paste

Ingredients

Directions

Make the filling

  1. Thicken gravy with cream or butter and season the pounded meat.

  2. Mix the meat with the sauce until well moistened.

Shape and fry

  1. Roll out the paste into oval pieces.

  2. Place a large tablespoon of the meat mixture on one end, fold over, and press the edges together.

  3. Scallop the edges, brush with egg yolk, and sprinkle with vermicelli.

  4. 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.

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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  2. Meat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Paste
Forms the thin pastry casing that encloses the filling and crisps when fried.
Cold meat
Provides the savoury filling that gives each rissole its main body and flavour.
Good gravy
Moistens the minced meat so the filling holds together and stays juicy.
Cream or butter
Thickens the gravy and adds richness and a smoother texture to the filling.
Egg yolk
Brushed on the pastry to promote even browning and a glossy golden finish.

The step that matters

Press the edges together firmly. If the edges are not sealed well, the filling can leak out during frying, and the rissoles may open or lose their 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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