rissole

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

/ rɪˈsoʊl, ˈrɪs oʊl; French riˈsɔl /

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noun, plural ris·soles

[ri-sohlz, ris-ohlz; French ree-sawl]. /rɪˈsoʊlz, ˈrɪs oʊlz; French riˈsɔl/.

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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Origin of rissole

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

Other definitions for rissole (2 of 2)

rissolé

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

/ ˈrɪs ə li, ˌrɪs əˈleɪ; French ri sɔˈleɪ /

adjective

(of foods) browned in deep fat.

Origin of rissolé

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

How to use rissole in a sentence

Remove to hot-platter, garnish with rissole potatoes, and pass mint jelly with them.
The Story of Crisco|Marion Harris Neil
The rissole-thermograph worked very well as far as -40 C., but then it gave up.
The South Pole, Volumes 1 and 2|Roald Amundsen
With the aid of my Cookery Course notes I can differentiate between no fewer than thirty-four different types of rissole.
Punch, or the London Charivari, Vol. 156, April 23, 1919|Various
A well-cooked rissole, brought pleasantly to you, is good eating.
The Small House at Allington|Anthony Trollope

Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.
The Whitehouse Cookbook (1887)|Mrs. F.L. Gillette

British Dictionary definitions for rissole

rissole

/ (ˈrɪsəʊl) /

noun

a mixture of minced cooked meat coated in egg and breadcrumbs and friedCompare croquette

Word Origin for rissole

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

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