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A ball or disc–shaped mixture of chopped meat, seasoned and bound with egg, often rolled in breadcrumbs and fried until golden, then served with or without a sauce. In France, a rissole is either a sweet or savoury filled pastry that is baked or fried. Often made with puff pastry, although brioche can be used. They are usually turnover shaped and are served as an appetizer, main course or dessert, depending on the filling.