from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small, pastry-enclosed croquette of a minced meat or fish, usually fried in deep fat.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A ball of meat covered in pastry, which has been fried.
from the GNU version of the Collaborative International Dictionary of English
- n. A small ball of rich minced meat or fish, covered with pastry and fried.
from The Century Dictionary and Cyclopedia
- n. In cookery, an entrée consisting of meat or fish compounded with bread-crumbs and yolk of eggs, all wrapped in a fine puff-paste, so as to resemble a sausage, and fried.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
French, from Old French, from Vulgar Latin *russeola, reddish paste, from Late Latin, feminine of russeolus, reddish, from Latin russus, red; see reudh- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)