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.] |
The American Heritage® Dictionary of the English Language, Fifth Edition copyright ©2022 by HarperCollins Publishers. All rights reserved.
adj. Browned by frying. |
The American Heritage® Dictionary of the English Language, Fifth Edition copyright ©2022 by HarperCollins Publishers. All rights reserved.