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Tongue Croquettes

A fried croquette made from boiled tongue and mashed potatoes, bound with egg and coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Tongue Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a saucepan, mix the chopped tongue and mashed potatoes until the potatoes are soft.

  2. Add the beaten egg and mix carefully.

Shape and fry

  1. Shape the mixture into croquettes, roll them in cracker crumbs.

  2. Fry the croquettes in boiling lard until golden 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. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Boiled tongue
Provides the main meaty body and savory flavor of the croquettes.
Mashed potatoes
Adds soft body and moisture, helping the tongue hold together as a mixture.
Egg
Binds the mixture so the croquettes keep their shape during frying.
Cracker crumbs
Forms a crisp coating that browns in the hot fat.
Lard
Transfers heat to the coating and gives the outside a golden, crisp crust.

The step that matters

Fry in properly hot lard. Lard must be hot enough to brown the crumb coating quickly. Hot fat sets the crust fast, so the croquettes absorb less grease and stay crisp while the filling heats through.

“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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