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Rissoles of Veal, Ham, Partridge

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rissoles of Veal, Ham, Partridge

Ingredients

Directions

  1. Prepare the filling by finely chopping veal, ham, and partridge.

  2. Season the mixture to taste.

  3. Roll out the pastry and cut into circles.

  4. Place a spoonful of filling on each circle.

  5. Fold the pastry over and seal the edges.

  6. Fry the rissoles in hot oil until golden brown.

  7. Serve hot.

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. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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

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