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Sweet-Bread Croquettes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Sweet-Bread Croquettes

Ingredients

Directions

  1. In a pan, pour in the strong stock or cream and mix well.

  2. Add the diced ingredients and stir over heat until thoroughly heated.

  3. Remove from heat and mix in the beaten egg yolks, returning to heat briefly to set without boiling.

  4. Once cool, form the mixture into croquettes.

  5. Roll the croquettes in cracker crumbs, then in egg, and again in cracker crumbs.

  6. Fry the croquettes in boiling lard until golden brown.

  7. Serve alone or with peas, tomato sauce, or Bechamel sauce.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

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