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Rissoles

A pastry-wrapped meat patty made with cooked chicken, lemon peel, onion, spices, butter, cream, egg yolk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Rissoles

Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Rissoles

Ingredients

Directions

Prepare the filling

  1. Chop the white part of a cooked chicken or any white meat.

  2. Add lemon peel, onion, white pepper, salt, nutmeg, and mace.

  3. Mix with butter and cream until well combined.

Shape and fry

  1. Wrap the mixture in thin puff pastry shaped like sausages.

  2. Brush with egg yolk and coat with fine bread crumbs.

  3. Fry until light brown and serve garnished with crimped parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Cooked chicken or white meat
Provides the main bulk and savoury protein of the filling.
Butter
Adds richness and moisture so the filling stays tender rather than dry.
Cream
Adds moisture and softness to the filling, helping it bind smoothly.
Egg yolk
Brushed on the pastry to promote even browning and a golden finish.
Fine bread crumbs
Form a crisp, golden coating on the outside when fried.

The step that matters

Brush with egg yolk and coat with fine bread crumbs. The egg yolk acts as a glue so the crumbs stick evenly, and it promotes browning. Gaps in the coating let oil reach the pastry unevenly, causing patchy colour or leakage during frying.

Swap the white pepper

How well each one fits the dish's main ingredients (chicken, lemon, onion, nutmeg, mace, butter, cream):

  1. Thymefits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against chicken, lemon, onion, nutmeg, mace, butter, cream. 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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