rissole

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

/ rɪˈsoʊl, ˈrɪs oʊl; French riˈsɔl /

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

rissolé

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

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

(of foods) browned in deep fat.

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

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

The Story of Crisco |Marion Harris Neil
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
Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.

The Whitehouse Cookbook (1887) |Mrs. F.L. Gillette
They were fond of pounding meats of different kinds, such as pork and poultry, and mixing them in a kind of rissole.

London |Walter Besant

Rations having failed to arrive, each man was given a rissole and a packet of chewing-gum.

500 of the Best Cockney War Stories |Various

rissole

/ (ˈrɪsəʊl) /

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

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