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Forcemeat Balls, Curry

Small fried balls made from bread crumbs, hard-boiled egg yolks, butter, curry powder and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Forcemeat Balls, Curry

Ingredients

Directions

Make the balls

  1. In a bowl, combine bread crumbs, hard-boiled egg yolks, butter, curry powder, and salt, and mix until well combined.

  2. Form the mixture into small balls.

Fry and serve

  1. Fry the balls in hot oil for 2 to 3 minutes 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. 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

Bread crumbs
Form the bulk of the mixture and absorb the butter to hold the balls together.
Hard-boiled egg yolks
Add richness and a soft, binding texture to the mixture.
Butter
Adds fat and moisture, making the balls tender inside and helping them brown.
Curry powder
Contributes the main spiced aroma and flavor of the dish.

The step that matters

Fry the balls in hot oil. Oil that is not hot enough lets the balls soak up grease and cook unevenly, while oil that is too hot browns the outside before the centre heats through. Frying for the stated 2 to 3 minutes until golden brown keeps them crisp and cooked.

“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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