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Chicken Croquettes

Chicken croquettes made with veloute, egg yolks, minced chicken, breadcrumbs, and fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Reduce the veloute or sauce tournee in a saucepan.

  2. Mix the reduced sauce with the yolks of the eggs.

  3. Add the minced chicken and combine well.

Shape and coat

  1. Shape the mixture into balls about the size of a walnut.

  2. Roll the balls in breadcrumbs to coat, then shape them into an elongated form.

  3. Dip the croquettes in the beaten egg, then coat them in breadcrumbs again.

Fry

  1. Fry the croquettes in hot oil until they are light brown.

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. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Sauce + meattop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  4. Sauce + chickentop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Veloute or sauce tournee
Reduced to a thick base that binds the minced chicken into a firm mixture.
Egg yolks
Add richness and help bind the filling so it holds its shape.
Minced chicken
Provides the main filling and savory flavor of the croquettes.
Breadcrumbs
Form a crisp outer crust that browns during frying.
Beaten egg
Acts as a glue so the breadcrumbs adhere to the shaped croquettes.

The step that matters

Reduce the veloute before mixing. A properly reduced sauce is thick enough to bind the chicken. If it stays thin, the mixture will be too loose to shape and may fall apart in the hot oil.

“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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