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Chicken Ceoquettes

A fried chicken croquette made with a breadcrumb coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and mace are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Chicken Ceoquettes

Ingredients

Directions

Make the filling

  1. Mix butter and flour together in a saucepan.

  2. Bring milk and chicken stock to a boil, then add to the butter and flour mixture.

  3. Stir in the chopped chicken, nutmeg, mace, pepper, and salt, and let simmer for 10 minutes.

  4. Remove from heat and stir in the beaten eggs.

  5. Pour the mixture into a dish to cool completely.

Shape and fry

  1. Once cool, form the mixture into small rolls.

  2. Roll each roll in breadcrumbs, dip in egg, and roll in breadcrumbs again.

  3. Fry in boiling lard until golden brown.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the butter and stock into a smooth base that holds the chicken together.
Butter
Adds fat and richness, and helps the flour form a roux for thickening.
Eggs
Bind the filling so it sets firm enough to roll and hold its shape.
Chicken stock
Provides liquid and savoury flavour for the thick filling.
Cream or milk
Adds moisture and richness, giving the filling a softer, creamier texture.

The step that matters

Cool the filling completely before shaping. A warm, loose filling is too soft to roll. Cooling lets the starch and egg set, so the rolls keep their shape in the hot lard.

Swap the mace

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

  1. Cinnamonfits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against chicken, nutmeg, pepper, cream, butter, flour, 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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