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Chicken Croquets

A fried chicken mixture formed into croquettes, coated in crumbs and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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 Croquets

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan.

  2. Add cream or milk, parsley, flour, salt, onion juice, and pepper; mix well.

  3. Combine the mixture with cooked chicken until thickened.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip each croquette in cracker or bread crumbs, then in beaten egg, and again in crumbs.

  3. Fry in deep fat 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Flour
Thickens the cream and butter into a binding sauce that holds the chicken together.
Egg
Coats the croquettes so the crumbs stick and the outside sets when fried.
Cream or milk
Adds moisture and richness to the sauce that binds the chicken.
Butter
Adds fat and flavor to the base of the sauce.

The step that matters

Combine the mixture with cooked chicken until thickened. The sauce must cool and thicken enough to hold its shape; a thin mixture will spread and burst when shaped and fried.

Swap the onion

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

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, cream, parsley, flour, pepper, bread, 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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