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Chicken Croquettes

Chicken croquettes made with shredded chicken, cream sauce, and breaded for frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 base

  1. Melt butter over medium heat in a saucepan.

  2. Stir in flour until smooth.

  3. Gradually add cream, stirring constantly until the mixture thickens.

  4. Season shredded chicken with pepper, salt, onion, lemon juice, and parsley.

  5. Mix seasoned chicken into the sauce.

  6. Spread mixture on a buttered plate and let it cool completely.

Shape and coat

  1. Shape cooled mixture into croquettes.

  2. Roll each croquette in bread crumbs.

  3. Dip croquette in beaten egg.

  4. Roll again in bread crumbs.

Fry and serve

  1. Heat oil in a frying pan.

  2. Fry croquettes until golden brown.

  3. Drain on cheesecloth.

  4. Serve garnished with lemon wedges and 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. 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. Pepper + lemontop 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

Flour
Thickens the butter and cream into a smooth sauce that binds the chicken.
Cream
Forms the thickened sauce that gives the croquettes moisture and a creamy texture.
Butter
Fat that cooks the flour into a roux and adds richness to the sauce.
Egg
Coats the croquettes so the bread crumbs stick and help them hold their shape.
Bread crumbs
Form a crisp, browned outer crust when the croquettes are fried.

The step that matters

Let the mixture cool completely before shaping. A warm, loose mixture cannot hold its shape and may split or fall apart in the oil. Cooling lets the starch-thickened sauce set so the croquettes keep their form while frying.

Swap the onion

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

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

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