You really deserve a television series. They are kinda like art history to me...food as art, and well, history. Thank you for sharing these informative and delicious writings which I love.
Thank you so so so much! Actually, what I find really interesting about food history is that you get everything - history, politics, religion, botony and agriculture, science, technology, and medicine, fashion.... all of it. Not to mention legend and folklore. I learned so much about all of it every time I research and new receipe.
The history of Runza tracks back to Volga Germans, also known as Germans from Russia, a specific group of Germans who moved to Russia - and later, many migrated to Nebraska. Lincoln, my hometown, still has a 'Germans from Russia' museum.
As that tracks, chronologically, back to that 1500-1600s timing, I wonder how much overlap there was between those who knew about rissoles and those who knew about what would become runzas, known as bierocks back then?
As always, interesting and tasty. Thank you, Jamie. Stay as cool as you can!
Thank you so much, Shawn! Your support always thrills me. I so appreciate you! And thanks for sharing this recipe and info. Someone else talked about the English version of Rissoles. I have in a couple of past posts tracked the crossover between British and French versions of a recipe and figured out where it originated and how it crossed the Channel. I've done a little with Italy, a little with Germany. I wish I had the time to do that with every recipe because I find it utterly fascinating! I'm going to look into the Runza!
Merci, Jamie ! Nous partageons ce même respect l'un pour l'autre. (Think I got that right.) If you do decide to track the connection, I'd definitely try looking with "bierock" in mind, as I believe that was the word they used when that creation went from Germany to Russia, before it came to the U.S. and became "Runza."
And if you meet Nebraskans in France, feel free to ask them - Runzas are very much a Nebraska thing, and we Nebraskans usually love to talk about them (As you can probably tell here).
That was quite the history lesson! Fascinating. And the recipe looks incredibly good. I will for sure try it sometime, especially since my son loves lamb.
The Italians do something similar. My mother used to make sweet dumpling like pastries filled with figs, raisins, nuts and chocolate and then deep fried. Delicious.
What a fascinating read! I only knew the type of rissoles the British make with leftover cooked beef or lamb, mixed with egg, onions, seasonings, then lightly coated with flour and fried like hamburgers. No pastry at all and very different from the French, original version.
Katherine, I think someone just told me about this. I'm really curious to trace the history of that and see where they meet the French version. Thanks!
Yum yum!! I love anything that involves fried pastry -- my Southern roots showing! I make a very similar lamb filling for stuffing roasted eggplants (topped with Bechamel sauce), but hadn't thought of using it as a filling for pastry. Must make this very soon!
This is such a favorite combo of flavors for me - a little North Africa, a little odd stuff thrown in. It's really delicious. And I was surprised to ind similar combos of flavors/ingredients in the ancient recipes!
This was absolutely fascinating as rissoles are quite the specialty here in bakeries in Aveyron, but about 90% of them are rissoles aux pruneaux, with no trace of meat, and maybe 10% with apples. They are clearly baked, and I had inexplicably never made the association with the verb "rissoler". Duh.
Here chaussons, usually aux pommes, are made with pâte feuilletée. The rissoles have a pâte sablée or brisée, depending on the baker. I honestly thought they were a specific Aveyronnais specialty, which is why I found this article particularly fascinating. Also this is not exactly pruneaux territory, so it's interesting that they have gained so much popularity. They are quite filling and one of our favorite snacks! I've been known to eat one for breakfast as well.
I just love how you write. Such fascinating stuff.
That's the nicest thing you or anyone can say to me xoxox
You really deserve a television series. They are kinda like art history to me...food as art, and well, history. Thank you for sharing these informative and delicious writings which I love.
Thank you so so so much! Actually, what I find really interesting about food history is that you get everything - history, politics, religion, botony and agriculture, science, technology, and medicine, fashion.... all of it. Not to mention legend and folklore. I learned so much about all of it every time I research and new receipe.
Your writings are like art history. Sorry, my gardeners hands are very tired today.
xoxo
I nearly wet myself with joy when I read the name Enguerrand de Coucy.
😂😂😂😂
To be fair, I'm much more into Enguerrand VII than II.
To be fair, I didn’t know about any of the Enguerrands before this!
Oh, I am all up in Enguerrand VII's business. I've read Barbara Tuchman's A Distant Mirror like four times.
Noted! But I still have to read Eleanor of Aquitaine by Alison Weir. I've had the book for years but have only read a chapter or two.
And I'm *still* looking for a full version of Les Rois Maudits with English subtitles!
Came for a recipe and left with history lesson! Thank you!
Thank you so much, Dan!
Thank you, Jaime, for the mouth watering read.
Lynne! I’m so happy knowing you read it 💜
These rissoles look amazing, and yet inevitably remind me - a Nebraskan, from the U.S. - of the wonderful goodness of our famous Runza sandwich.
https://www.runza.com/menu#Famous%20Runza%C2%AE%20Sandwiches
The history of Runza tracks back to Volga Germans, also known as Germans from Russia, a specific group of Germans who moved to Russia - and later, many migrated to Nebraska. Lincoln, my hometown, still has a 'Germans from Russia' museum.
As that tracks, chronologically, back to that 1500-1600s timing, I wonder how much overlap there was between those who knew about rissoles and those who knew about what would become runzas, known as bierocks back then?
As always, interesting and tasty. Thank you, Jamie. Stay as cool as you can!
Thank you so much, Shawn! Your support always thrills me. I so appreciate you! And thanks for sharing this recipe and info. Someone else talked about the English version of Rissoles. I have in a couple of past posts tracked the crossover between British and French versions of a recipe and figured out where it originated and how it crossed the Channel. I've done a little with Italy, a little with Germany. I wish I had the time to do that with every recipe because I find it utterly fascinating! I'm going to look into the Runza!
Merci, Jamie ! Nous partageons ce même respect l'un pour l'autre. (Think I got that right.) If you do decide to track the connection, I'd definitely try looking with "bierock" in mind, as I believe that was the word they used when that creation went from Germany to Russia, before it came to the U.S. and became "Runza."
And if you meet Nebraskans in France, feel free to ask them - Runzas are very much a Nebraska thing, and we Nebraskans usually love to talk about them (As you can probably tell here).
Very interesting. Although I couldn’t eat those tripe things.
Ugh, tripe. Me either hahahaha !
That was quite the history lesson! Fascinating. And the recipe looks incredibly good. I will for sure try it sometime, especially since my son loves lamb.
The Italians do something similar. My mother used to make sweet dumpling like pastries filled with figs, raisins, nuts and chocolate and then deep fried. Delicious.
Thank you Jamie!
Your mom’s version sounds absolutely delicious! I have to figure out how to make those!
Yes!! Me too. Unfortunately she never wrote anything down and I only vaguely remember. We made them mostly around Christmas.
What a fascinating read! I only knew the type of rissoles the British make with leftover cooked beef or lamb, mixed with egg, onions, seasonings, then lightly coated with flour and fried like hamburgers. No pastry at all and very different from the French, original version.
Katherine, I think someone just told me about this. I'm really curious to trace the history of that and see where they meet the French version. Thanks!
Yum yum!! I love anything that involves fried pastry -- my Southern roots showing! I make a very similar lamb filling for stuffing roasted eggplants (topped with Bechamel sauce), but hadn't thought of using it as a filling for pastry. Must make this very soon!
This is such a favorite combo of flavors for me - a little North Africa, a little odd stuff thrown in. It's really delicious. And I was surprised to ind similar combos of flavors/ingredients in the ancient recipes!
The rissoles!!
This was absolutely fascinating as rissoles are quite the specialty here in bakeries in Aveyron, but about 90% of them are rissoles aux pruneaux, with no trace of meat, and maybe 10% with apples. They are clearly baked, and I had inexplicably never made the association with the verb "rissoler". Duh.
That’s interesting, Betty! Sound more like chaussons or pâté de fruits than rissoles!! I have to look them up!
Here chaussons, usually aux pommes, are made with pâte feuilletée. The rissoles have a pâte sablée or brisée, depending on the baker. I honestly thought they were a specific Aveyronnais specialty, which is why I found this article particularly fascinating. Also this is not exactly pruneaux territory, so it's interesting that they have gained so much popularity. They are quite filling and one of our favorite snacks! I've been known to eat one for breakfast as well.
I’d love to try the pruneaux one!
I'll be looking for proprietors of these during our 28 days in France this fall. Perhaps in the vicinity of Rouan.