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Chicken Croquettes

A savory dish of chicken, onion, sweetbread or brains, bound with egg yolks and coated in breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the chicken in minimal water until tender, then remove and reduce the broth to about 1 cup.

  2. Chop the chicken meat finely, removing the skin.

  3. Fry the chopped onion in butter until soft.

  4. Stir in the flour for half a minute.

  5. Add the chopped chicken, reduced broth, parsley, sweetbread or brains, salt, pepper, and marjoram. Stir for 2 minutes.

  6. Remove from heat.

  7. Mix in the egg yolks until it forms a gelatinous mass.

  8. Spread the mixture on a dish and let it cool completely.

Shape and fry

  1. Mold the mixture into croquette shapes.

  2. Dip each croquette in beaten egg.

  3. Roll each croquette in bread crumbs.

  4. Fry in boiling lard, taking care to prevent them from falling apart.

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 + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Chicken
Provides the main body and flavor of the filling once chopped and cooked.
Butter
Adds richness and carries the flavor of the softened onion.
Flour
Thickens the butter and onion mixture so the filling can hold its shape.
Egg yolks
Bind the filling and set it firm enough to form and fry as croquettes.
Bread crumbs
Form a crisp, golden coating during frying.

The step that matters

Cooling the filling completely before shaping. The yolks and reduced broth set into a firm, gelatinous mass only as the mixture cools. Shaping it while warm makes it soft and sticky, so the croquettes can break apart in the hot lard.

Swap the onion

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

  1. Shallotfits better
  2. Leekfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, flour, parsley, pepper, marjoram, 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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