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Chicken Croquettes

Fried chicken croquettes made with a creamy sauce of butter, cream, lemon, onion, parsley, and flour.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the white sauce

  1. Cook together the butter, flour, onion, and cream, stirring constantly until it thickens.

Prepare the filling

  1. Season the chicken with pepper, salt, onion, lemon juice, and parsley.

  2. Add the seasoned chicken to the white sauce and mix thoroughly.

  3. Spread the mixture on a buttered plate and set aside to cool.

  4. When cold, shape into croquettes.

Coat and fry

  1. Roll each croquette in bread crumbs, dip in egg, and roll again in crumbs.

  2. Fry the croquettes in hot fat.

  3. Drain on cheesecloth and serve garnished with lemon wedges and parsley sprigs.

Nutrition, whole recipe (rough)

836Calories
47 gProtein
22 gFat
111 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Chicken
Forms the bulk of the filling, giving the croquettes their main body and flavor.
Flour
Thickens the cream and butter into a white sauce that binds the chicken together.
Butter
Adds richness and fat to the white sauce, carrying flavor and smoothing its texture.
Cream
Makes the white sauce, adding moisture and richness that keeps the filling tender.
Egg (in the method)
Coats the shaped croquettes so the bread crumbs adhere before frying.

The step that matters

Cool the filling fully before shaping. A cold, firm filling holds its shape when handled. If shaped while warm, the soft sauce slumps and the croquettes can split or fall apart in the hot fat.

Swap the onion

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

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

Fit is the average pairing score against chicken, parsley, butter, lemon, cream, flour, 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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