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Meat Croquettes

Meat croquettes made from shredded soup meat mixed with breadcrumbs, egg, salt, pepper, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Meat Croquettes

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Meat Croquettes

Ingredients

Directions

Prepare the mixture

  1. Shred the soup meat into small pieces.

  2. Mix the meat with bread crumbs, beaten egg, salt, and pepper.

  3. Form the mixture into small croquettes.

Fry

  1. Heat butter in a skillet over medium heat.

  2. Fry the croquettes until golden brown on all sides.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

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

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

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

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Soup meat
Forms the main body of the croquettes and provides their savory flavor.
Bread crumbs
Absorb moisture and help the mixture hold its shape while frying.
Egg
Binds the mixture together so the croquettes hold their shape.
Butter for frying
Conducts heat and promotes browning on the outside of the croquettes.

The step that matters

Fry the croquettes until golden brown on all sides. Frying over medium heat lets the outside brown through the Maillard reaction while the inside heats gently. Turning them so every side browns gives an even crust and helps keep the shape intact.

“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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