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Veal Croquettes

Veal croquettes are small fried balls made from cold veal, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Croquettes

Ingredients

Directions

Prepare

  1. Finely chop the cold veal or meat.

  2. In a bowl, mix the chopped meat with beaten eggs and breadcrumbs.

  3. Shape the mixture into small balls or patties.

Fry and serve

  1. Heat oil in a deep pan over medium heat.

  2. Fry the croquettes until golden brown on all sides.

  3. Remove and drain on paper towels before serving.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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

Cold veal or meat
Provides the main body and flavour of the croquettes.
Eggs
Bind the chopped meat and breadcrumbs so the mixture holds its shape.
Breadcrumbs
Absorb moisture and help the croquettes hold together while frying.

The step that matters

Frying until golden on all sides. Oil that is too cool lets the croquettes soak up grease and fall apart, while oil that is too hot browns the outside before the interior is heated through. Medium heat gives an even golden crust.

“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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