Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Rissoles
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Mince the cold veal or chicken and season with pepper and salt.
Roll out the pie crust and cut into squares or oblongs.
Place a tablespoonful of the seasoned meat in the center of each piece.
Shape and bake
Brush the edges with the white of egg and fold to enclose the meat.
Pinch the edges firmly together and bake in a 400°F (200°C) oven.
When browned, wash with beaten egg and leave in the oven for a minute to glaze.
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.
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.
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
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Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pie crust
- Forms the pastry casing that encloses the meat and bakes into a crisp shell.
- Cold veal or chicken
- Provides the savory meat filling that is packed into the pastry.
- White of egg
- Acts as a sealing glue that holds the pastry edges together while baking.
- Beaten egg
- Gives the finished pastry a glossy, browned glaze.
The step that matters
Pinch the edges firmly together. If the seams are not sealed well, the filling can leak out during baking, and the pastry may open or dry out in the oven.
“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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