Skip to main content
Main

Very Savoury Rissoles

A small savory pastry filled with pounded chicken, rolled from a forcemeat mixture and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Very Savoury Rissoles

Ingredients

Directions

Prepare the forcemeat

  1. Prepare forcemeat No. 1 and mix in the unbeaten yolk of egg until firm.

  2. Roll the mixture thinly on a floured board.

  3. Cut the rolled mixture into small rounds.

Fill and seal

  1. Place a small amount of pounded chicken in the center of half the rounds.

  2. Moisten the edges of the rounds with water or egg white.

  3. Cover the moistened rounds with the remaining rounds.

  4. Seal the edges securely.

Fry and serve

  1. Fry the sealed rissoles in butter until golden brown.

  2. Drain the fried rissoles well.

  3. Serve the rissoles on a napkin.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg yolk
Binds the forcemeat so it holds firm enough to roll and cut.
Pounded chicken
Forms the savoury filling enclosed inside each rissole.
Butter
Conducts heat in the frying pan and browns the outside of the rissoles.
Flour
Dusted on the board so the mixture does not stick while rolling.

The step that matters

Sealing the edges. If the edges are not moistened and sealed securely, the rounds can separate or leak filling during frying. Moisture from water or egg white helps the dough layers adhere before the heat sets them.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes