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Ox-palate Rissoles

Rissoles made from ox palate fillets mixed with mushrooms, bechamel sauce, and glaze, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and sauce are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ox-palate Rissoles

Ingredients

Directions

Prepare the filling

  1. In a stewpan, mix ox palate fillets with an equal volume of cooked mushrooms.

  2. Thicken the mixture with reduced bechamel sauce and a little glaze.

  3. Let it cool.

Shape and fry

  1. Divide the mixture into small pieces and roll them into round shapes to form rissoles.

  2. Dip the rissoles in beaten eggs.

  3. Fry them in oil over low heat until golden.

  4. Drain the rissoles.

Serve

  1. Serve them on a folded 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. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg barely smell alike, yet cooks put them together in 10,895 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

Ox palate fillets
Forms the main body of the rissole filling, giving it substance and bite.
Cooked mushrooms
Adds moisture and savoury flavour to the filling.
Bechamel sauce
Thickens the mixture so it holds its shape when rolled and fried.
Beaten eggs
Coats the rissoles so they set and brown evenly during frying.

The step that matters

Fry them in oil over low heat until golden. Low heat lets the centre warm through and set while the coating browns slowly. Too high a heat would brown the outside before the filling is heated, leaving it cold or loose inside.

“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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