rissole

[ ri-sohl, ris-ohl; French ree-sawl ]

Phonetic (Standard)IPA

noun

, plural ris·soles [ri-, sohlz, ris, -ohlz, r, ee-, sawl].

a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.

rissolé

[ ris-uh-lee, ris-uh-ley; French ree-saw-ley ]

Phonetic (Standard)IPA

rissole

/ ˈrɪsəʊl /

See croquette
a mixture of minced cooked meat coated in egg and breadcrumbs and fried Compare croquette

Origin of rissole¹

1700–10; < French; Middle French roissole, rousole, perhaps < Vulgar Latin *russeola (feminine adj.) reddish

Origin of rissole²

< French, past participle of rissoler to brown, derivative of rissole rissole

Origin of rissole¹

C18: from French, probably ultimately from Latin russus red; see russet

Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them.

The rissole-thermograph worked very well as far as -40 C., but then it gave up.

With the aid of my Cookery Course notes I can differentiate between no fewer than thirty-four different types of rissole.

A well-cooked rissole, brought pleasantly to you, is good eating.

Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.

April 25, 2024firkin

[fur-kin ]

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