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Chicken Croquettes

Chicken croquettes made with boiled chicken, cream, butter, flour, eggs, parsley, and seasonings, then breaded and sautéed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the chicken until tender, then cool and mince it.

  2. In a saucepan, boil the melted butter, flour, and cream with 1 cup of the chicken broth for 2 minutes.

  3. Mix the sauce with the minced chicken, adding a sprinkle of red pepper and salt to taste.

Shape and cook

  1. Cool the mixture, then mold it into croquettes.

  2. Roll the croquettes in beaten egg and bread crumbs.

  3. Sauté the croquettes in a pan until they are a delicate 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour 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

Chicken
Forms the bulk of the filling and gives the croquettes their savory meat flavor.
Cream
Adds moisture and richness, helping the filling stay soft and smooth.
Butter
Adds fat and flavor to the sauce and helps it hold together.
Flour
Thickens the cream and butter into a sauce that binds the filling.
Eggs
Bind the coating so the bread crumbs stick and help the croquettes brown.

The step that matters

Cool the mixture before shaping. A warm, loose filling is soft and sticky, so it tears and spreads when shaped. Chilling firms the starch-thickened sauce so the croquettes hold their form and survive frying.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, cream, butter, egg, flour, pepper):

  1. Nutmegfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against chicken, cream, butter, egg, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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