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Beef Ceoquettes

Beef Coquettés are small rolls of chopped cold beef mixed with eggs, milk, butter, salt, and pepper, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Beef Ceoquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine the chopped cold beef and beaten eggs.

  2. Add a little milk, melted butter, salt, and pepper to the mixture.

Shape and fry

  1. Shape the mixture into rolls.

  2. Fry the rolls in a pan until golden brown.

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

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold beef
Provides the main body and savoury flavour of the meatball.
Eggs
Bind the chopped beef together so the rolls hold their shape.
Milk
Adds moisture so the mixture stays tender rather than dry.
Melted butter
Adds fat for richness and helps the surface brown in the pan.

The step that matters

Fry the rolls in a pan until golden brown. Browning in the pan develops flavour through the Maillard reaction, but the rolls need enough fat and steady heat to brown evenly without drying out inside.

“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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