ris·sole 
(rĭ-sōl, rĭsōl, rē-sôl)
(rĭ-sōl, rĭsōl, rē-sôl)n.
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 the Appendix of Indo-European roots.]