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

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

Word History and Origins

Origin of rissole¹

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

Example Sentences

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

From Project Gutenberg

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

From Project Gutenberg

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

From Project Gutenberg

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

From Project Gutenberg

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

From Project Gutenberg