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Rissoles

A fried patty made from chopped fowl, mushrooms, ham, onion, herbs, and breadcrumbs.

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

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rissoles

Ingredients

Directions

Prepare

  1. Ensure no bones or skin remain in the chopped fowl.

  2. Mix the fowl, mushrooms, ham, onion, parsley, thyme, cayenne, and salt thoroughly.

Shape and coat

  1. Form the mixture into small balls.

  2. Dip each ball in beaten egg, then coat with bread crumbs.

Fry and serve

  1. Fry the rissoles until golden brown and serve with gravy.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Cooked fowl
Forms the main body of the filling and gives the rissoles their savory flavor.
Egg
Binds the coated surface so the bread crumbs adhere evenly.
Fine bread crumbs
Form a crisp coating that browns during frying.
Mushrooms
Add moisture and earthy savory flavor to the filling.
Fat ham
Adds fat and salty, savory flavor to the filling.

The step that matters

Fry the rissoles until golden brown. The bread crumb coating browns through the Maillard reaction at frying heat, which gives flavor and color. Frying too cool makes them greasy, while frying too hot can scorch the outside before the filling is heated through.

Swap the onion

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

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

Fit is the average pairing score against mushroom, ham, parsley, thyme, pepper, egg, bread. 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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