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Shad Roe Croquettes

Shad roe croquettes are fried patties made from mashed shad roe mixed with cream, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley 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 ↓

Shad Roe Croquettes

Ingredients

Directions

Prepare the roe

  1. Wash the shad roes and place them in a saucepan of boiling water with ¼ teaspoon of salt. Cover and simmer slowly for 15 minutes.

  2. Remove the roes, skin them, and mash them.

Make the custard base

  1. Bring the cream to a boil.

  2. In a separate bowl, rub together the butter and flour. Add the butter‑flour mixture to the boiling cream and stir until very thick.

  3. Remove the mixture from heat. Add the egg yolks.

  4. Mix in the mashed roes, nutmeg, lemon juice, parsley, salt, black pepper, and red pepper.

  5. Turn the mixture out onto a dish to cool.

Shape and fry

  1. Once cool, form into croquettes.

  2. Dip the croquettes in beaten egg. Coat the croquettes in bread crumbs.

  3. Fry in boiling oil or lard until golden brown.

  4. Serve with Hollandaise sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Shad roes
Provide the main flavour and the soft, flaky body of the croquettes.
Cream
Adds moisture and richness, helping the mixture become a smooth, thick base.
Egg yolks
Add richness and help bind the mixture as it cools and sets.
Flour
Thickens the cream into a stiff mixture that holds the croquettes together.
Butter
Adds fat and flavour, and is cooked with flour to form a thickening roux.

The step that matters

Cooling the mixture before shaping. The mixture must be cool and firm enough to hold its shape. If shaped while warm, the thickened base stays soft and the croquettes can slump or break apart during coating and frying.

“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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