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Rissoles

Small meat pies made with cold veal or chicken, seasoned with pepper and salt, wrapped in pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Rissoles

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rissoles

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Mince the cold veal or chicken and season with pepper and salt.

  2. Roll out the pie crust and cut it into squares or oblongs.

  3. Place 1 tablespoon of the seasoned meat in the center of each piece.

  4. Brush the edges with beaten egg and fold to enclose the meat, pinching the edges firmly.

Bake and serve

  1. Bake in a preheated oven at 400°F (200°C) until brown.

  2. Brush with beaten egg and return to the oven for 1 minute to glaze, then serve hot.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Cold veal or chicken
Forms the savoury filling that gives the rissoles their main body and flavour.
Pie crust
Encloses the meat and browns in the oven to form a crisp, golden shell.
Egg
Beaten egg seals the edges and, brushed on top, gives the crust a glossy browned finish.

The step that matters

Pinching the edges firmly. A poorly sealed edge can let the filling leak out during baking, leaving the meat dry and the pastry soggy at the seam.

“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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