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Chicken Croquettes

A fried patty of cooked chicken mixed with cream, flour, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Boil the cream or chicken stock.

  2. Mix the flour and butter.

  3. Stir the mixture into the boiling cream or stock.

  4. Add the chicken and seasonings.

  5. Boil for two minutes.

  6. Stir in two beaten eggs.

  7. Let the mixture cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Fry until golden.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Flour
Thickens the cream or stock with the butter into a binding base for the filling.
Eggs
Bind the chicken mixture so it holds its shape when cooled and shaped.
Butter
Adds richness and helps form a smooth, thick base with the flour.
Cream or chicken stock
Provides the liquid that is thickened into the moist binding for the chicken.

The step that matters

Let the mixture cool. The filling must cool and firm before shaping; if it is still warm and soft, the croquettes will not hold their form and may break apart in the frying oil.

Swap the onion

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

  1. Spinachfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, cream, flour, egg, parsley, lemon. 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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