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Rice Croquettes, Creole Style

Rice croquettes made with cooked rice, butter, Parmesan, mushrooms, beef tongue, truffles, diced poultry, coated in breadcrumbs, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and beef are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rice Croquettes, Creole Style

Ingredients

Directions

Make the rice mixture

  1. Cook the rice until firm and dry, then remove from heat.

  2. Add butter, Parmesan cheese, mushrooms, beef tongue, truffles, and diced meat to the rice. Mix thoroughly.

  3. Transfer the mixture to a buttered square tin pan, about 1 inch deep.

  4. Smooth the top and cover with buttered paper.

  5. Let it cool.

Shape and coat

  1. Once cool, cut out pieces with a round cutter (about the size of a half dollar).

  2. Roll the pieces in grated Parmesan cheese.

  3. Dip the pieces in beaten eggs.

  4. Coat the pieces with fresh bread crumbs.

  5. Shape the croquettes nicely and fry in hot lard until golden brown.

Serve

  1. Drain and serve on a napkin, garnished with fried parsley.

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. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rice
Forms the bulk of the croquettes, and cooking it dry lets it hold its shape once cooled.
Parmesan cheese
Adds savory, salty flavor and helps the rice mixture bind as it cools.
Butter
Adds richness and fat, giving the mixture a softer, more tender texture.
Beaten eggs
Act as a binder that helps the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Cook the rice until firm and dry. Rice that is too wet will not set when cooled, so the croquettes may slump or fall apart when coated and fried. Drying the rice well gives the mixture the firmness it needs to hold its shape.

“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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