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Veal Croquettes

A dish of boiled veal shaped into croquettes, coated with egg yolk, bread crumbs, corn meal, and fried in hot lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Croquettes

Ingredients

Directions

Shape

  1. Boil the veal until tender.

  2. Shape the veal into pear shapes.

  3. Beat the egg yolks until light.

Coat and fry

  1. Dip the shaped veal into the egg yolks.

  2. Coat the veal with toasted bread crumbs.

  3. Dip the veal in corn meal.

  4. Brown the croquettes slightly in hot lard.

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

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

  2. Bread + corntop 16% of all pairs
    Smell alikemoderate
    Cooked together547 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + corntop 21% of all pairs
    Smell alikemoderate
    Cooked together247 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

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

What each ingredient does

Veal
Forms the main body of the croquette and holds its pear shape once cooked and shaped.
Egg yolks
Act as a binder that helps the crumb and meal coating stick to the veal.
Toasted bread crumbs
Add a dry, crisp outer layer that browns in the hot fat.
Corn meal
Adds a gritty, crunchy crust that browns and sets the outside texture.
Lard
Conducts heat to brown the coating and gives the crust its rich, golden color.

The step that matters

Brown the croquettes slightly in hot lard. The veal is already cooked, so frying is only for color and crust. Fat that is hot enough sets the coating quickly, while cooler fat lets the coating soak up grease and turn soggy.

“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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