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Parisian Rissoles

Parisian Rissoles are meatballs wrapped in brioche paste, fried in lard and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Brioche and egg work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Parisian Rissoles

Ingredients

Directions

Prepare the rissoles

  1. Roll out the brioche paste very thin.

  2. Place minced fowl or game in balls the size of a nutmeg, about two inches from the edge of the paste.

  3. Egg the paste all around and fold the edge over the balls of mince.

  4. Press it firmly down and cut the rissoles with a pastry stamp, keeping the mincemeat ball in the center.

Fry and serve

  1. Lay them on a hot tin and fry in lard that is not too hot, turning with a skewer until golden brown.

  2. Drain on a cloth and serve immediately.

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. Brioche + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Brioche + parsleytop 35% of all pairs
    Smell alikelow
    Cooked together24 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Brioche paste
Its rich, enriched dough wraps the filling and fries to a crisp, golden shell.
Minced fowl or game
Forms the savoury filling that gives the rissoles their substance and flavour.
Egg
Brushed on the paste, it helps the edges seal and promotes browning.
Lard
Fries the rissoles, conducting heat to crisp and brown the dough.

The step that matters

Frying in lard that is not too hot. If the lard is too hot the outside browns before the dough cooks through and the filling warms, so the rissoles should fry at a moderate heat until golden.

Swap the parsley

How well each one fits the dish's main ingredients (brioche, egg):

  1. Nutmegfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Cinnamonfits about as well

Fit is the average pairing score against brioche, egg. 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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