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Meat Croquettes

A fried patty made from milk, meat, rice, egg, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Meat Croquettes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Meat Croquettes

Ingredients

Directions

Make the mixture

  1. Boil the milk in a saucepan.

  2. Add the chopped meat, boiled rice, salt, and pepper.

  3. Once boiling, stir in the beaten egg and butter, and boil for one minute.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip each croquette in egg and breadcrumbs.

  3. Fry in deep fat until golden brown.

  4. Drain on paper towels.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

What each ingredient does

Milk
Moistens the mixture and helps bind it into a soft, creamy paste.
Cooked meat
Provides the main savory filling and flavor of the croquettes.
Boiled rice
Adds bulk and starch that help the mixture hold its shape.
Egg
Binds the mixture and, with breadcrumbs, forms a crisp golden coating.
Butter
Adds richness and fat for flavor and a smoother texture.

The step that matters

Boiling the mixture after adding the egg and butter. Boiling the beaten egg cooks and sets it, so it thickens the mixture and binds it. If it is not cooked through, the croquettes may be loose and fall apart when fried.

“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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