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Eioe Oeoqtjettes with Salpioon

Rice croquettes mixed with salpicon, formed into squares, breaded, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Eioe Oeoqtjettes with Salpioon

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Blanch, drain, and refresh the rice.

  3. Place the rice in a saucepan with broth to three times its height.

  4. Add butter and season with salt, pepper, and nutmeg.

  5. Cook the rice for 20-30 minutes until done.

Form the croquettes

  1. Mix in the salpicon and cut into ⅜ inch squares.

  2. Let the mixture cool, then form into croquettes.

  3. Dip croquettes in beaten eggs, then in breadcrumbs.

Fry and serve

  1. Fry until golden brown.

  2. Serve on a folded napkin with fried parsley on top.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

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

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

Rice
Starch that swells and softens as it cooks, forming the body that holds the croquette together.
Butter
Adds fat and richness, giving the rice a smoother, more tender texture.
Salpicon
Adds savory, meaty flavor and chunks that contrast with the soft rice.
Eggs (in the method)
Bind the coating so breadcrumbs stick and the surface sets and browns when fried.

The step that matters

Let the mixture cool before forming. Warm rice is soft and sticky, so it will not hold its shape. Cooling lets the starch firm up, so croquettes keep their form and do not break open in the hot oil.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, butter, pepper, truffle, chicken, mushroom):

  1. Thymefits better
  2. Garlicfits better
  3. Parsleyfits better
  4. Nutmegthe original

Fit is the average pairing score against rice, butter, pepper, truffle, chicken, mushroom. 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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