a small ball or roll of minced meat or fish often mixed with bread crumbs, etc., enclosed in a pastry and fried
Origin of rissoleFr, ultimately ; from Late Latin russeolus, reddish ; from Classical Latin russus: see russet
A small, pastry-enclosed croquette of finely minced meat or fish, usually fried in deep fat.
Origin of rissoleFrench, from Old French, from Vulgar Latin *russeola, reddish paste, from Late Latin, feminine of russeolus, reddish, from Latin russus, red; see reudh- in Indo-European roots.
Browned by frying.
Origin of rissoleFrench, from past participle of rissoler, to brown, from rissole, rissole; see rissole.