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Chicken Croquettes

A fried chicken mixture shaped into cones, made with cream, butter, flour, eggs, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley 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

Make the chicken mixture

  1. Cream the flour and butter in a saucepan.

  2. Add the heated milk and stir until it thickens.

  3. Add the chopped chicken seasoned with pepper, salt, and parsley, and boil for 2 minutes while stirring continuously.

  4. Stir in half of the beaten eggs and boil for another minute.

  5. Pour the mixture onto a platter and let it cool in the refrigerator for 2 to 3 hours.

Shape and fry

  1. Shape the mixture into cones.

  2. Dip the cones in the remaining beaten egg.

  3. Fry the coated cones in hot lard 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. Pepper + parsleytop 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 main body of the croquettes and supplies the filling's substance.
Butter
Enriches the flavour and adds richness to the flour-based base.
Flour
Thickens the cream or milk into a binding base that holds the filling together.
Cream or milk
Forms the liquid that, thickened with flour, makes the mixture soft and moist.
Eggs
Bind the mixture when cooked and form a coating that browns when fried.

The step that matters

Cool the mixture fully before shaping. The mixture must be chilled for 2 to 3 hours so it firms up. If shaped while warm or soft, the cones lose their form and can break apart or leak in hot fat.

Swap the parsley

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

  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, flour, pepper, egg. 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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