Skip to main content
Main

Small Croustades of Nouille an Chasseur

Small fried croquettes made from boiled egg yolk paste, butter, bread crumbs, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Small Croustades of Nouille an Chasseur

Ingredients

Directions

Make the noodles

  1. Make a paste with the yolks of 12 eggs and gradually pour it into a pot of boiling water.

  2. Boil for a few minutes, then drain in a large colander.

Shape the croustades

  1. In a pot, melt 4 ounces of butter with a little salt, then spread the mixture 2 inches thick on a large plate.

  2. Once cooled, turn the plate over and cut out croustades using a round cutter about ⅔ inch in diameter.

Coat and fry

  1. Beat 8 eggs in a bowl, then dip each croustade in the eggs, draining them as you go.

  2. Roll the croustades in fine crumbled bread, dip them again in the eggs, and roll them once more in the bread.

  3. Smooth the croustades on the board, then fry them six at a time.

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

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Add richness and bind the paste so it holds its shape when cut.
Butter
Adds fat and richness, and helps the mixture set firm as it cools.
Eggs
Form a binding coat that helps the crumbs stick to each croustade.
Fine crumbled bread
Forms a crisp outer crust that browns when the croustades are fried.

The step that matters

Fry them six at a time. Frying too many pieces at once drops the oil temperature, so the coating absorbs more oil and turns greasy instead of crisp and golden.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes