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Chicken Croquettes

A fried dish of chicken and sweetbread formed into small cones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Meat and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Cut the chicken into pieces and pound it to a paste with the sweetbread, adding salt and pepper.

  2. Beat the egg with the flour and cream, then mix it with the chicken paste.

  3. Place the mixture in a pan and simmer, stirring constantly, until it absorbs some moisture.

  4. Transfer the mixture to a flat dish and cool it in the refrigerator.

Shape and fry

  1. Roll the cooled mixture into small cones.

  2. Dip each cone in beaten egg, then roll in breadcrumbs.

  3. Fry in boiling oil 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. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

White meat of chicken
Provides the main body of the filling, which is pounded into a smooth paste.
Sweetbread
Adds soft, rich body to the paste, helping it bind together.
Egg
Binds the filling and, dipped outside, gives the coating a set layer for crisping.
Flour
Thickens the cream and egg mixture so the filling holds its shape.
Rich cream
Adds moisture and richness, keeping the filling tender when cooked.
Breadcrumbs (in the method)
Form a crisp, golden outer crust when fried.

The step that matters

Cool the mixture fully before shaping. A warm, soft mixture will not hold its cone shape and may slump or split in the hot oil. Chilling firms the starches and proteins so the croquettes keep their form while frying.

“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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