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Chicken Croquettes

A fried chicken croquette made with chopped meat, cream, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Croquettes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the filling

  1. Boil the cream or milk in a saucepan.

  2. In a separate bowl, rub together the butter and flour, then add to the boiling milk.

  3. Mix in the chopped meat and all seasonings.

  4. Stir well on the stove and let cool.

Shape and fry

  1. Once cool, form the mixture into croquettes.

  2. Roll each croquette in beaten egg and then in bread crumbs.

  3. Fry in a deep pan of 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Chopped meat
Provides the main body and savory flavor of the croquettes.
Flour
Thickens the cream or milk into a mixture that holds its shape.
Butter
Adds richness and helps form a smooth base with the flour.
Cream or milk
Forms the liquid base that softens into a thick, moist filling.
Egg
Binds the crumb coating so it sticks and sets during frying.

The step that matters

Let the mixture cool before shaping. A warm, loose mixture will not hold its shape and may split or leak during frying. Cooling lets the starch in the flour set the filling enough to form and coat cleanly.

Swap the onion

How well each one fits the dish's main ingredients (meat, cream, butter, flour, nutmeg, parsley, pepper):

  1. Shallotfits better
  2. Spinachfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against meat, cream, butter, flour, nutmeg, parsley, pepper. 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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