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Meat Croquettes

Croquettes made from shredded soup meat, egg, breadcrumbs, salt, pepper, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Meat Croquettes

Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Meat Croquettes

Ingredients

Directions

Prepare

  1. Shred the soup meat into small pieces.

  2. In a bowl, mix the meat with the egg, breadcrumbs, salt, and pepper.

  3. Form the mixture into small patties.

Fry

  1. Heat butter in a skillet over medium heat.

  2. Fry the patties until golden brown on both sides.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 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

Egg
Binds the meat and breadcrumbs so the patties hold their shape.
Breadcrumbs
Absorb moisture and give the patties body and a firmer texture.
Soup meat
Provides the main filling, shredded so it binds easily into patties.

The step that matters

Fry the patties until golden brown on both sides. Frying over medium heat browns the surface through the Maillard reaction, adding flavor and color. Too much heat can scorch the outside before the patty is heated through, while too little leaves them pale and soft.

“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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