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Chicken Croquettes

A fried croquette made from boiled chicken and sweetbread, bound with egg, flour, and cream, then breaded.

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 into a paste with the sweetbread.

  2. Add salt and pepper to taste.

  3. Beat the egg with the flour and cream, then mix it with the chicken mixture.

  4. Simmer the mixture in a pan, stirring constantly until it absorbs some moisture.

  5. Transfer the mixture to a flat dish and refrigerate until cold and firm.

Shape and fry

  1. Roll the mixture into small cones.

  2. Dip the cones in beaten egg and roll them in bread crumbs.

  3. Fry the croquettes in boiling fat until golden brown, handling them carefully.

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 cold boiled chicken
Forms the bulk of the filling and gives the croquettes their main flavour.
Boiled sweetbread
Adds a soft, rich body to the paste that helps bind the filling.
Egg
Binds the filling and, when beaten, coats the shaped croquettes so crumbs adhere.
Flour
Thickens the egg and cream mixture, helping the filling hold its shape.
Rich cream
Adds moisture and richness so the filling stays tender after cooking.

The step that matters

Simmering the mixture until cold and firm. Simmering while stirring drives off excess moisture so the filling thickens. Chilling it fully firms the paste, so the cones keep their shape and do not split or leak in the hot fat.

“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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