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  • rissole
    rissole
    noun
    a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.
  • rissolé
    rissolé
    adjective
    (of foods) browned in deep fat.

rissole

1 American  
[ri-sohl, ris-ohl, ree-sawl] / rɪˈsoʊl, ˈrɪs oʊl, riˈsɔl /

noun

rissoles plural
  1. a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.


rissolé 2 American  
[ris-uh-lee, ris-uh-ley, ree-saw-ley] / ˈrɪs ə li, ˌrɪs əˈleɪ, ri sɔˈleɪ /

adjective

  1. (of foods) browned in deep fat.


rissole British  
/ ˈrɪsəʊl /

noun

  1. a mixture of minced cooked meat coated in egg and breadcrumbs and fried Compare croquette

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of rissole1

1700–10; < French; Middle French roissole, rousole, perhaps < Vulgar Latin *russeola (feminine adj.) reddish

Origin of rissolé2

< French, past participle of rissoler to brown, derivative of rissole rissole

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

But it's easier to swallow that frown, grab a rissole and join in.

From The Guardian Jun. 1, 2013

An unfired rissole made from grated carrot and flaked peanuts cost at most a penny, and if followed by dates or figs would be a sufficient meal, and 2d. would cover the cost.

From The Healthy Life, Vol. V, Nos. 24-28 The Independent Health Magazine by Daniel, Charles William

A well-cooked rissole, brought pleasantly to you, is good eating.

From The Small House at Allington by Trollope, Anthony

With the aid of my Cookery Course notes I can differentiate between no fewer than thirty-four different types of rissole.

From Punch, or the London Charivari, Volume 156, April 23, 1919 by Various

Mrs. Gresley would have liked to sit in the school-room when lessons were over, but Fräulein had been so distant at luncheon about a rissole that she had not the courage to go in.

From Red Pottage by Cholmondeley, Mary

We put odd scraps of fish into rissoles.

From Time Magazine Archive

Keftez or meat rissoles come next, and then the fruits of the season, such as strawberries, cherries, and plums, or, should it be autumn, grapes, peaches, melons, water-melons, figs, etc.

From Turkey Peeps at Many Lands by Millingen, Julius R. Van

Mix ingredients together; mould into rissoles, dust with flour and fry in 'Nutter.'

From No Animal Food and Nutrition and Diet with Vegetable Recipes by Wheldon, Rupert H.

Next to the hors-d'œuvres follow dolmaz or rissoles of rice, raisins, and pine-nuts, seasoned with oil, and wrapped and boiled in vine-leaves.

From Turkey Peeps at Many Lands by Millingen, Julius R. Van

The rissoles must be made stiff enough not to break in the frying.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

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