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Rissoles

A fried pastry pocket filled with shredded cold poultry, bread crumbs, butter, onion, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Rissoles

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rissoles

Ingredients

Directions

Prepare the filling

  1. Weigh the shredded cold poultry and mix with bread crumbs, melted butter, minced onion, salt, pepper, and egg yolks to bind.

Shape the rissoles

  1. Roll out puff pastry thinly and cut into 2-inch squares.

  2. Place a teaspoon of the mixture in the center of each square, fold over, and seal the edges.

  3. Brush each rissole with egg.

  4. Dip each rissole in bread crumbs.

Fry and serve

  1. Fry the rissole in hot lard until golden brown.

  2. Serve dry, garnished with fried 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

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

What each ingredient does

Egg yolks
Bind the filling together so it holds its shape during shaping and frying.
Grated bread crumbs
Absorb moisture from the filling and add body to the binding mixture.
Melted butter
Adds richness and moisture to the filling, keeping it tender.
Puff pastry
Forms a flaky, layered outer shell that puffs and browns when fried.

The step that matters

Frying the rissole in hot lard. The fat must be hot enough to brown the pastry quickly. If it is too cool, the pastry absorbs grease, turns soggy, and the filling may overcook before the outside is golden.

Swap the onion

How well each one fits the dish's main ingredients (bread, butter, pepper, egg, parsley):

  1. Shallotfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against bread, butter, pepper, egg, parsley. 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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