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Yeal Croquettes

A fried croquette made with veal, beef suet, rice, herbs, and lemon, coated in flour, egg, and crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Yeal Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine the chopped veal, beef suet, boiled rice, parsley, nutmeg, onion, salt, pepper, lemon juice, and lemon peel.

  2. Mix well and moisten with cream until the mixture can be molded.

Shape and coat

  1. Shape the mixture into round or pear-shaped croquettes.

  2. Coat each croquette in flour, then dip in beaten egg, and finally roll in crushed crackers.

Fry and serve

  1. Fry the croquettes in hot lard until they are light brown.

  2. Serve hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Cooked veal
Forms the main body of the croquette and provides savory flavor.
Beef suet
Adds fat that keeps the filling moist and tender while cooking.
Boiled rice
Bulks the filling and helps it hold together with a softer texture.
Beaten egg
Binds the crumb coating so it adheres and crisps during frying.
Rolled crackers
Forms a crisp, browned outer crust when fried.

The step that matters

Fry the croquettes in hot lard until light brown. The lard must be hot enough to brown the coating quickly. If it is too cool, the croquettes absorb excess fat and turn greasy before the crumb crust sets.

Swap the onion

How well each one fits the dish's main ingredients (veal, beef, rice, parsley, nutmeg, pepper, lemon):

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

Fit is the average pairing score against veal, beef, rice, parsley, nutmeg, pepper, lemon. 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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