[ri-sohl, ris-ohl; French ree-sawl]
- a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.
Origin of rissole
1700–10; < French; Middle French roissole, rousole, perhaps < Vulgar Latin *russeola (feminine adj.) reddish
[ris-uh-lee, ris-uh-ley; French ree-saw-ley]
- (of foods) browned in deep fat.
Origin of rissolé
< French, past participle of rissoler to brown, derivative of rissole rissole
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for rissole
They were fond of pounding meats of different kinds, such as pork and poultry, and mixing them in a kind of rissole.London
Rations having failed to arrive, each man was given a rissole and a packet of chewing-gum.
With the aid of my Cookery Course notes I can differentiate between no fewer than thirty-four different types of rissole.
Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them.The Story of Crisco
Marion Harris Neil
Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.The Whitehouse Cookbook (1887)
Mrs. F.L. Gillette
- a mixture of minced cooked meat coated in egg and breadcrumbs and friedCompare croquette
C18: from French, probably ultimately from Latin russus red; see russet