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Veal Rissoles

Small veal patties made with bread crumbs, suet, and eggs, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Rissoles

Ingredients

Directions

Prepare the mixture

  1. Soak the bread crumbs in milk for 15 minutes, then press them dry.

  2. Mix the soaked crumbs with the chopped veal and suet.

  3. Add a little coarse sea salt and beat 1 or 2 eggs to moisten the mixture.

  4. Form the mixture into balls without adding flour.

Fry and serve

  1. Coat the balls in dry bread crumbs and fry until golden brown.

  2. Serve with gravy.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Provides the main meaty body and flavour of the rissoles.
Suet
Adds fat that keeps the rissoles moist and tender while frying.
Bread crumbs
Soaked in milk, they bind the mixture and add a soft, moist texture.
Eggs
Bind the mixture and help hold the balls together.

The step that matters

Pressing the soaked crumbs dry. Excess milk left in the crumbs would make the mixture wet and loose, so the balls may fall apart or fry unevenly. Pressing removes it while keeping the crumbs moist.

“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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