from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A small, pastry-enclosed croquette of finely minced meat or fish, usually fried in deep fat.

from The Century Dictionary.

  • noun 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 the GNU version of the Collaborative International Dictionary of English.

  • noun (Cookery) A small ball of rich minced meat or fish, covered with pastry and fried.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A ball of meat covered in pastry, which has been fried.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat


from The American Heritage® Dictionary of the English Language, 4th Edition

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.



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  • "The sawdust that was spread neatly over the floor each morning was by now kicked into heaps and soaked by the splashings of wine. And where, scattered about the floor, little blobs of fat had been rolled or trodden in, the sawdust stuck to them giving them the appearance of rissoles." From Titus Groan by Mervyn Peake.

    February 12, 2011

  • "'Makes a nice luncheon dish,' say so many old cookery books, especially when talking of rissoles or stuffed marrow, or some other silk purse carefully hewn from a sow's ear."

    Eating for England by Nigel Slater, p 194

    March 24, 2010