Name: Croquettes
Ingredients: salpicon; sauce; bread crumbs; oil for frying; fried parsley for garnish

Why it works: Bread and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,588 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Croquettes

Ingredients

Directions

Prepare a thick German sauce and mix in the salpicon thoroughly.
Pour the mixture onto a dish and let it cool.
Shape the cooled mixture into pear shapes.
Coat the croquettes in bread crumbs as directed for the villerois.
Fry until golden brown, ensuring to remove any loose bread crumbs before frying.
Place the pointed end of the croquette in the center of the dish and garnish with fried parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Bread + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together8,588 recipes

Shared aroma: 2,4-decadienal (seaweed).
Sauce + breadtop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).