Skip to main content
Main

Rissoles of Chicken

A fried patty made from minced chicken and ham, bound with white sauce and wrapped in pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Chicken and ham are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rissoles of Chicken

Ingredients

Directions

Prepare the filling

  1. Finely mince the remains of a cold chicken and half the quantity of lean, cold ham.

  2. Mix the minced chicken and ham well, adding enough white sauce to moisten the mixture.

Shape the rissoles

  1. Roll out the light pastry to about ¼ inch thick and cut into pieces measuring 1 inch by 2 inches.

  2. Place a small amount of the mixture in the center of half the pastry pieces and cover with the other halves.

  3. Press the edges together to seal and form into little rolls.

Fry and serve

  1. Heat plenty of boiling hot lard or other frying medium in a frying pan.

  2. Fry the rissoles until golden brown, about 1-2 minutes.

  3. Drain well and serve immediately on a 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. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  2. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cold chicken
Provides the main savoury filling bulk, with its texture held together by the sauce.
Lean cold ham
Adds salty, savoury flavour to the chicken filling.
White sauce
Moistens the minced filling so it stays tender and does not dry out.
Light pastry
Encloses the filling and crisps and browns when fried, forming the outer crust.
Lard
Conducts heat to brown and crisp the pastry quickly and adds richness.

The step that matters

Sealing the edges. If the pastry edges are not pressed firmly closed, the filling can leak into the hot fat and the rissoles may open or break apart while frying.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes