American Heritage® Dictionary of the English Language, Fourth Edition
- n. A small, pastry-enclosed croquette of a minced meat or fish, usually fried in deep fat.
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.
GNU Webster's 1913
- n. (Cookery) A small ball of rich minced meat or fish, covered with pastry and fried.
- 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)
“There was a mysterious kind of rissole that began to appear on the School menu on Mondays, and Chips called it abhorrendum — "meat to be abhorred.”
“Sandy - re Channa daal instead of chickpeas - I have no idea, but a rissole is a rissole, isn’t it?”
“As for "faggots" = "kind of rissole", this is almost like pasties.”
“_ Good cheer.] [Footnote 372: A play upon the double meaning of _a denajo_, which signifies also "for money."] [Footnote 373: A kind of rissole made of eggs, sweet herbs and cheese.] [Footnote 374: _Vernaccia_, a kind of rich white wine like Malmsey.]”
“Sir havock is not a big fan of anything not immediately identifieable as a steak, chop, rissole or sausage.”
“Make sure you try the laver bread with your full cooked breakfast (confusingly not bread at all - it's a sort of seaweed and oat rissole that is much, much tastier than it sounds).”
“To some extent, the heavily self-parodic aspects of the enterprise - at one point he reports on treating Tony Blair to a disquisition on the Shia, whom he compared to 'nut-rissole artists' - make the crazy-uncle outbursts less alarming.”
“The rissole-thermograph worked very well as far as - 40º C., but then it gave up.”
“Simon Concannon - Isn't concannon that Irish culinary favourite comprising minced hairy bacon, cabbage and spuds, sometimes served as a rissole?”
“I never know the difference between a rissole and a croquette, and have plumped for calling these rissoles.”
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