Why it works: Veal and mutton are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓
Rissoles of Meat
Ingredients
Directions
Prepare
Chop the leftover meats finely and mix with seasoning.
Form the mixture into small patties.
Coat each patty in breadcrumbs.
Fry and serve
Heat oil in a pan over medium heat.
Fry the rissoles until golden brown on both sides.
Serve hot.
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.
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Veal + muttontop 14% of all pairsSmell alikelowCooked together1,394 recipes
Shared aroma: 1-nonanal (fatty, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leftover veal
- Provides the main meat body and flavour of the rissoles.
- Leftover mutton
- Adds richer meat flavour and helps bind the patties together.
- Leftover bacon
- Adds fat and savoury flavour that keeps the rissoles moist.
- Breadcrumbs
- Form a crisp outer coating that browns when fried.
The step that matters
Frying until golden brown on both sides. Medium heat lets the outside brown through the Maillard reaction while the inside heats gently. Too high a heat browns the breadcrumbs before the centre is hot, and too low a heat leaves the coating pale and greasy.
“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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