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Rissoles a LA Pompadour

A French-style meat patty with a buttery mushroom and ham sauce, coated in egg and breadcrumbs, fried until golden.

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 ↓

Rissoles a LA Pompadour

Ingredients

Directions

Make the filling

  1. Melt the butter. Add the flour. Gradually stir in the stock. Cook well.

  2. Add the minced chicken, mushrooms, ham, and seasoning to the sauce.

  3. Allow it to cool.

Shape the rissoles

  1. Make the pastry. Roll it out very thin. Cut into rounds.

  2. Place a small amount of the mixture on one round. Cover with another round. Pinch the edges together.

  3. Coat the rissoles with beaten egg and bread crumbs.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Serve in a circle with fried parsley in the center.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

What each ingredient does

Butter
Melted with flour to form the roux that thickens the sauce base.
Flour
Combines with melted butter to thicken the stock into a smooth sauce.
Stock
Liquid that, heated with the roux, becomes the thickened sauce holding the filling together.
Egg
Beaten egg coats the rissoles so bread crumbs adhere and the crust browns.
Minced chicken
Provides the main meaty filling, bound into the sauce for body and savoury flavour.
Ham
Adds salty, savoury flavour to the filling.

The step that matters

Frying in hot fat until golden brown. If the fat is not hot enough, the rissoles absorb grease and turn soggy instead of forming a crisp, browned crust, and the filling may stay underheated.

“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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