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Corn-beef Croquettes

A fried croquette made with mashed potatoes, chopped beef, butter, cream, eggs, bread crumbs, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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 ↓

Corn-beef Croquettes

Ingredients

Directions

Prepare the filling

  1. Pass the mashed potatoes through a colander.

  2. Combine the hot potatoes with butter, cream, 1 egg, salt, pepper, and nutmeg in a bowl. Beat the mixture thoroughly.

  3. Mix in the finely chopped beef, ensuring there is no gristle.

  4. Shape the mixture into rolls about 1x2 inches long.

  5. Place the rolls on a floured tray.

  6. Refrigerate the rolls while preparing the second egg and bread crumbs.

Coat and rest

  1. Beat the second egg.

  2. Roll each croquette in the beaten egg, then in the bread crumbs.

  3. Let the croquettes sit for 1 to 2 hours if possible.

Fry and serve

  1. Heat the lard in a pan until boiling, about 2 inches deep.

  2. Carefully place the croquettes in a frying basket and plunge them into the hot lard. Fry until golden brown.

  3. Drain the croquettes on paper towels.

  4. Serve with parsley and lemon on a folded napkin.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Mashed potatoes
Provides the bulk and soft body that holds the croquette shape together.
Beef
Supplies savory flavor and substance within the creamy potato mixture.
Eggs
Bind the mixture and form the coating that sets and browns when fried.
Butter
Adds richness and fat, giving a softer, more tender interior.
Cream
Adds moisture and richness, keeping the filling smooth and tender.
Bread or crackers, crushed
Forms the crisp, golden crumb coating that browns in the hot fat.

The step that matters

Chill the rolled croquettes before frying. Resting the coated croquettes firms the fat and starch so they keep their shape and do not burst or fall apart in the hot lard.

Swap the nutmeg

How well each one fits the dish's main ingredients (potato, beef, butter, bread, cream, parsley, pepper):

  1. Thymefits about as well
  2. Nutmegthe original
  3. Celeryfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against potato, beef, butter, bread, cream, parsley, pepper. 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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