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Chicken Rissoles

A savory pastry dish with a filling of chopped chicken, ham, mushrooms, truffles, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Ingredients

Directions

Prepare the filling

  1. Mix chopped chicken, ham, mushrooms, truffles, and white sauce to make a salpicon. Season to taste and let cool.

Shape the rissoles

  1. Roll out puff pastry and cut out rounds.

  2. Place a teaspoon of the salpicon on each pastry round, wet the edges, fold to form half-moons, and press the edges to seal.

  3. Dip each rissole in beaten egg, then coat with breadcrumbs.

Fry and serve

  1. Fry the rissoles in hot fat until golden brown. Drain, garnish with fried parsley, and serve hot.

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 + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  5. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

What each ingredient does

White sauce
Binds the chopped filling together and keeps it moist and creamy inside the pastry.
Puff pastry
Forms a flaky shell that puffs and crisps when fried.
Beaten egg
Gives the breadcrumb coating a sticky base so it adheres and browns evenly.
Breadcrumbs
Form a crisp, golden outer crust when fried.
Cooked chicken
Provides the main protein and savoury bulk of the filling.

The step that matters

Sealing the pastry edges. If the edges are not wet and firmly pressed together, the seal can open during frying, letting the moist filling leak into the hot fat and leaving the rissole greasy and misshapen.

Swap the parsley

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

  1. Garlicfits about as well
  2. Capersfits about as well
  3. Thymefits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, ham, mushroom, truffle, sauce, 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.

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