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Dressing for Croquettes

A fried meatball made with a creamy mixture of chicken or veal, flour, butter, and egg, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread 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 ↓

Dressing for Croquettes

Ingredients

Directions

Make the filling

  1. Combine cream or broth, flour, and butter in a saucepan.

  2. Cook until thick like batter.

  3. Stir in the beaten egg yolks, salt, and pepper.

  4. Add the chopped chicken or veal and mix well.

Shape and coat

  1. Form the mixture into croquettes.

  2. Dip each croquette into bread crumbs.

  3. Dip each croquette into the beaten egg yolk mixture.

  4. Dip each croquette again into bread crumbs.

Fry and finish

  1. Fry the croquettes until golden brown.

  2. Use a flat brush to apply the egg wash.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: ethyl caproate (fruity).

Flour and butter 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

Chicken or veal
Provides the main filling and body of the croquettes.
Flour
Starch swells when heated, thickening the cream or broth into a shapeable base.
Egg yolks
Bind the filling and set when cooked, holding the croquettes together.
Cream or broth
Adds moisture and makes the base smooth and pourable before thickening.
Butter
Adds fat for richness and a soft, tender texture.
Bread crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Cook the base until thick like batter. Flour starch swells as it heats and thickens the liquid. If the base stays thin, the mixture will not hold its shape, and the croquettes may fall apart when coated and fried.

“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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