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Oyster Croquettes

A fried dish of oysters and veal mixed with cracker crumbs and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Croquettes

Ingredients

Directions

Prepare

  1. Chop the oysters and veal together.

  2. Soak the cracker crumbs in the oyster liquor.

Mix and shape

  1. Mix all ingredients well and season with salt and pepper.

  2. Dip the mixture in egg and then in cracker crumbs.

Fry

  1. Fry in equal parts butter and lard until light brown.

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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Oyster + vealtop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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

What each ingredient does

Oysters
Provide the main flavour and bulk of the croquette filling.
Cooked veal
Adds body and chew to the filling, balancing the soft oysters.
Cracker crumbs
Soak up the oyster liquor and help bind the filling together.
Egg yolks
Bind the mixture and help the coating set during frying.
Butter
Adds richness and helps the outside brown when frying.

The step that matters

Frying in butter and lard. The mixture is soft and bound only by egg and crumbs, so it can fall apart or burn. Frying in a moderate fat until light brown sets the coating while the filling heats through.

“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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