rissole:—Rich mince of meat or fish rolled in thin pastry and fried.
They were fond of pounding meats of different kinds, such as pork and poultry, and mixing them in a kind of rissole.
With the aid of my Cookery Course notes I can differentiate between no fewer than thirty-four different types of rissole.
Rations having failed to arrive, each man was given a rissole and a packet of chewing-gum.
Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them.