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Chicken Croquettes

A fried pastry shell filled with seasoned chicken mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the sauce

  1. Break up chicken bones to make stock.

  2. In a saucepan, melt 1 oz. of butter, add 1 oz. of flour, and gradually stir in the stock to make a sauce.

  3. Season the sauce with salt, pepper, and cayenne, then mix in the minced chicken and let it cool.

Shape the croquettes

  1. Make pastry by mixing the remaining flour and butter, then roll it out thin.

  2. Cut the pastry into rounds and place a small amount of the chicken mixture on each.

  3. Wet the edges with cold water, fold over, and pinch the edges to seal.

Coat and fry

  1. Dip each croquette in egg and coat with breadcrumbs or vermicelli.

  2. Fry in hot oil 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.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

All-purpose flour
Thickens the stock into a sauce and forms the pastry that encloses the filling.
Butter
Enriches the sauce and pastry, adding fat for flavor and tenderness.
Chicken stock
Liquid that turns the flour and butter roux into a smooth sauce.
Cooked chicken
Provides the main filling, bound into the sauce.

The step that matters

Let the chicken mixture cool before shaping. A warm, loose sauce cannot hold its shape and may burst or leak through the pastry during shaping and frying. Cooling lets the sauce firm up so the filling stays enclosed.

“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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