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Chicken Croquettes

A fried dish of minced chicken mixed with onion, flour, sweetbread or brains, egg yolks, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Boil the chicken in minimal water until tender.

  2. Reduce the broth to 1 teacup.

  3. Chop the chicken meat finely, discarding the skin.

  4. Fry the onion in butter until soft.

  5. Stir in the flour for half a minute.

  6. Add the chopped chicken, broth, parsley, sweetbread or brains, salt, pepper, and marjoram.

  7. Stir for 2 minutes.

  8. Remove from heat.

  9. Mix in the egg yolks until it forms a gelatinous mass.

  10. Spread the mixture on a dish.

  11. Let it cool completely.

Shape and fry

  1. Mold into shapes.

  2. Dip each croquette in egg.

  3. Coat with bread crumbs.

  4. Fry in boiling lard, being careful not to let them fall apart.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main body of the filling once cooked and finely chopped.
Butter
Enriches the onion and carries flavour into the filling, adding richness.
Flour
Thickens the broth and helps the filling hold together when shaped.
Egg yolks
Bind the cooled filling and help it set firm enough to shape.
Bread crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Let the filling cool completely before shaping. A warm, soft mixture is too loose to hold its shape and will slump or split. Cooling lets the egg yolks and starch set the mass firmly, so the croquettes keep their form when dipped and fried.

Swap the onion

How well each one fits the dish's main ingredients (chicken, butter, flour, parsley, pepper, marjoram, egg):

  1. Shallotfits better
  2. Leekfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, flour, parsley, pepper, marjoram, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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