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Chicken Ceoquettes

Fried croquettes of seasoned chicken meat with eggs and parsley.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,062 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Ceoquettes

Ingredients

Directions

Make the filling

  1. After boiling, chop the meat finely and fry it with one ounce of butter.

  2. Add one half teaspoon of flour and stir for half a minute.

  3. Add the chopped meat and a little more than a gill of meat broth; season with salt, pepper, and a pinch of nutmeg; stir for five minutes.

  4. Remove from the fire and mix the yolks of two eggs with the mixture; return to the fire for one minute, stirring continuously.

  5. Optionally add four chopped mushrooms, two truffles, or both, according to taste.

  6. Turn the mixture into a dish and set it aside to cool.

  7. When completely cold, mix it well, as the upper part is drier than the rest; portion into tablespoon-sized parts on a pasteboard.

Shape and fry

  1. Prepare bread crumbs on the pasteboard and shape each portion into the desired form.

  2. Dip each croquette in beaten egg, roll in bread crumbs again, and fry in hot fat.

  3. Garnish each croquette with a sprig of parsley.

Nutrition, whole recipe (rough)

669Calories
22 gProtein
19 gFat
101 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Mushroom1/2 cup sliced (35g)15
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Meatnot in our table0
Trufflenot in our table0

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

By Home for the Friendless (Chicago, Ill.). 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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Eggs
Egg yolks bind the cooled filling so the croquettes hold their shape.
Butter
Fat that cooks the meat and carries flavour into the filling.
Flour
Thickens the butter and broth into a binding base for the filling.
Meat broth
Moistens the chopped meat and creates a thick, cohesive filling.
Mushrooms
Add earthy flavour and moisture to the filling.
Truffles
Add a strong aroma to the filling.

The step that matters

Cooling and mixing the filling. Once cold, the filling's upper part is drier than the rest, so mixing it well gives even moisture. Uneven moisture makes portions crumble or burst during frying.

Swap the parsley

How well each one fits the dish's main ingredients (butter, flour, meat, nutmeg, egg, mushroom, truffle):

  1. Thymefits about as well
  2. Cinnamonfits about as well
  3. Parsleythe original
  4. Capersfits about as well

Fit is the average pairing score against butter, flour, meat, nutmeg, egg, mushroom, truffle. 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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