Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Vegetable Marrow Rissoles
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the marrow
Pare the marrows very thin and cut them across each end.
Scoop out the seeds and fill the center with well-seasoned minced beef.
Place them in a baking pan and bake at 400°F (200°C) until browned.
Make the rissoles
Roll out trimmings into a thin sheet, less than ¼ inch thick.
Cut into circles about 3 inches in diameter.
Place a tablespoon of seasoned minced meat on one half of each circle. Fold the other half over and pinch the edges to enclose the filling.
Brush the rissoles with egg yolk.
Fry and serve
Fry in boiling fat for 6 to 8 minutes until golden brown. Serve immediately.
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.
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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 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
- Vegetable marrows
- Forms the tender shell that encloses the seasoned meat filling.
- Minced beef
- Provides the savoury filling that cooks through inside the casing.
- Egg yolk
- Brushed on the rissoles to help them brown during frying.
The step that matters
Frying in boiling fat. The fat must be fully hot so the outside browns quickly and the rissoles do not absorb grease or become soggy. Frying for the stated time gives a golden crust while the filling heats through.
“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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