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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.

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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.

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rissole British  

/ ˈrɪsəʊl /

noun

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

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Other Word Forms

Noun Inflected Forms

• rissoles
  plural

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

See Examples For:

rissole rissoles

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

From The Guardian ● Jun. 1, 2013

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

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

From The Small House at Allington by Anthony Trollope

"No; that is inorganic rissole, a sort of protoplasm out of which rissoles are developed."

From A Book of Ghosts by S. (Sabine) Baring-Gould

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 Charles William Daniel

We put odd scraps of fish into rissoles.

From Time Magazine Archive

The unsightly remains of a cold shoulder of mutton had been transformed into tempting rissoles.

From Doctor Luttrell's First Patient by Rosa Nouchette Carey

It is customary first to use fat for croquets, rissoles, fritters and other delicate things, and then to take it for fish.

From Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 3 "Convention" to "Copyright" by Various

Lay the rissoles into it, and fry them of a light brown.

From Domestic French Cookery, 4th ed. by Sulpice Baru?

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 Lady Charlotte Campbell Bury