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Yermicelli Rissoles

A baked vermicelli cake made with cheese, egg, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Yermicelli Rissoles

Ingredients

Directions

Prepare

  1. Boil the vermicelli in the water until tender and all the water is absorbed.

  2. Add seasoning, the egg, the cheese, and breadcrumbs if the mixture is too moist.

  3. Form the mixture into 2 or 3 small cakes.

Bake

  1. Place small bits of butter on each cake.

  2. Bake until golden brown.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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

Vermicelli
Forms the bulk and body of the cakes once cooked and cooled.
Egg
Binds the mixture so the cakes hold their shape.
Grated cheese
Adds richness and flavour, and helps the cakes bind and brown.
Breadcrumbs
Absorb excess moisture so the cakes hold together when shaped.
Butter
Adds fat that promotes browning and a golden crust in the oven.

The step that matters

Adding breadcrumbs only if the mixture is too moist. Too much moisture makes the cakes soft and prone to falling apart. Breadcrumbs absorb excess liquid, so add them gradually and stop once the mixture holds its shape when formed.

“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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