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Rissolettes a LA Solferino

Austrian pancake fritters filled with foie gras, mushrooms, sweetbread, and chicken forcemeat, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Mushroom and chicken 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 ↓

Rissolettes a LA Solferino

Ingredients

Directions

Prepare the filling

  1. Fry very thin pancakes and cut out rounds about 2 inches in diameter.

  2. Cut foie gras, mushrooms, and sweetbread into small dice.

  3. In a sauté pan, heat the diced mixture with the sauce. Once hot, add the yolk of an egg and season with salt, pepper, and nutmeg.

  4. Let the mixture cool, then shape into small balls.

Shape and fry

  1. Place a ball in the center of each pancake round. Surround the ball with raw chicken forcemeat and fold the pancake over like rissoles.

  2. Brush with egg, dip in breadcrumbs, and fry until golden brown.

  3. Serve hot on a folded napkin.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Foie-gras
Adds rich fat and a soft, buttery flavour to the filling.
Sweetbread
Contributes a tender, delicate texture to the filling.
Chicken forcemeat
Wraps around the filling and sets when cooked, giving a firm, cohesive casing.
Egg
Binds the filling and, brushed on outside, helps breadcrumbs stick and brown.
Pancake batter
Forms the thin outer wrapper that encloses the filling.

The step that matters

Let the mixture cool, then shape into small balls. A warm, soft filling is hard to shape and can make the pancake wrappers tear or leak during folding and frying. Cooling firms the mixture so it holds its shape.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, mushroom, sauce, egg, pepper, chicken):

  1. Parsleyfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against butter, mushroom, sauce, egg, pepper, chicken. 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.

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