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Meat Croquettes

A fried patty made from chopped meat, milk, butter, breadcrumbs, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Meat Croquettes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Meat Croquettes

Ingredients

Directions

Prepare the mixture

  1. Beat the egg yolk in a bowl.

  2. Add the hot milk, melted butter, bread crumbs, salt, pepper, and chopped meat. Mix until well combined.

Shape and fry

  1. Form the mixture into small flat cakes.

  2. Fry the cakes in hot butter until golden 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Chopped meat
Forms the main body and savory flavor of the croquettes.
Bread crumbs
Absorb the milk and butter to bind the mixture and give it body.
Hot milk
Moistens the crumbs and keeps the croquettes tender inside.
Egg yolk
Binds the mixture and helps it hold its shape when cooked.
Melted butter
Adds richness and helps the cakes brown when fried.

The step that matters

Fry the cakes in hot butter until golden brown. The surface must brown in hot fat to form a crisp crust and flavor before the interior overheats. Cooking in fat that is too cool lets the cakes absorb grease and fall apart.

“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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