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Chicken Croquettes

A fried, breaded chicken filling shaped into croquettes, served with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the base

  1. Make a Bechamel sauce by melting butter, adding flour, and gradually whisking in chicken broth and cream.

  2. Season with salt, pepper, and kitchen bouquet.

  3. Once thickened, remove from heat and stir in the beaten egg and chopped chicken.

  4. Add chopped mushrooms or almonds if desired.

Shape and fry

  1. Let the mixture cool, then form into pear shapes.

  2. Dip each croquette in egg, then coat with bread crumbs.

  3. Fry in deep oil until golden brown.

Serve

  1. Serve on a folded napkin or dish paper, garnished with a sprig of 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.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Butter
Forms the fat base of the roux that thickens the sauce and carries flavor.
Flour
Thickens the butter and broth into a smooth Bechamel that holds the filling together.
Chicken broth
Provides the liquid for the sauce and adds savory flavor.
Cream
Adds richness and a softer texture to the sauce.
Beaten egg
Binds the filling so it holds its shape when cooled and fried.
Chopped chicken
Supplies the main protein and substance of the filling.

The step that matters

Cooling the mixture before shaping. The filling must be cool and firm enough to hold its pear shape. If it is warm or loose, it will slump or split in the hot oil, so let it set fully before coating and frying.

“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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