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ris·sole(rĭ-sōl′, rĭs′ōl, rē-sôl′)
A small, pastry-enclosed croquette of finely minced meat or fish, usually fried in deep fat.
[French, 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.
[French, from past participle of rissoler, to brown, from rissole, rissole; see rissole.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) 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]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
rissole[ˈrɪsəʊl] N (Brit) (Culin) → croqueta f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
rissole[ˈrɪsəʊl] n → croquette f
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
n → ˜ Frikadelle f
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
rissole[ˈrɪsəʊl] n (Culin) → crocchetta
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995