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Chicken Ceoquettes

Chicken Cequeottes are small oval-shaped chicken meatballs made with breadcrumbs, egg, and seasonings, fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley 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 ↓

Chicken Ceoquettes

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine minced chicken, bread crumbs, beaten egg, and enough gravy or drawn butter to moisten.

  2. Add pepper, salt, chopped parsley, and the rubbed egg yolks. Mix gently to form a paste.

Shape and fry

  1. Shape the mixture into oval balls using floured hands, ensuring they are not too wet.

  2. Roll each ball in flour until well coated.

  3. Fry a few at a time in hot fat (a mix of lard and butter) to maintain shape.

  4. Drain on a hot colander to remove excess fat.

Serve

  1. Serve in a heated dish with cresses or parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: ethyl caproate (fruity).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Minced chicken
Forms the main body of the meatball and provides the protein structure.
Fine bread crumbs
Absorb moisture and help the mixture hold together, keeping the balls tender.
Egg
Binds the mixture and helps it set firm when cooked.
Hard boiled egg yolks
Add richness and a softer, creamier texture to the meatball.
Gravy or drawn butter
Moistens the mixture so the meatballs stay juicy rather than dry.

The step that matters

Frying in hot fat. If the fat is not hot enough, the balls absorb grease and can break apart. Hot fat sets the flour coating quickly, helping the meatballs keep their shape and brown evenly.

“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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