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rissole

1

[ ri-sohl, ris-ohl; French ree-sawl ]

noun

, plural ris·soles [ri-, sohlz, ris, -ohlz, r, ee-, sawl].
  1. a small pastry, often in turnover form, filled with a mixture containing meat or fish and usually fried in deep fat.


rissolé

2

[ ris-uh-lee, ris-uh-ley; French ree-saw-ley ]

adjective

  1. (of foods) browned in deep fat.

rissole

/ 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


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Word History and Origins

Origin of rissole1

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

Origin of rissole2

< French, past participle of rissoler to brown, derivative of rissole rissole
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Word History and Origins

Origin of rissole1

C18: from French, probably ultimately from Latin russus red; see russet
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Example Sentences

Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them.

The rissole-thermograph worked very well as far as -40 C., but then it gave up.

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

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

Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.

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