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Croquettes of Brains

Croquettes of Brains are fried balls made from blanched brains, salt, soaked breadcrumbs, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Croquettes of Brains

Ingredients

Directions

Make the mixture

  1. Blanch the brains and then beat them until smooth.

  2. Mix in the salt, soaked bread crumbs, and beaten egg.

  3. Roll the mixture into balls.

Fry

  1. Fry the balls in hot oil 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sheep's or calf's brains
Forms the soft, rich body of the croquettes.
Bread crumbs soaked in milk
Adds moisture and tenderness, keeping the mixture from becoming dense.
Egg
Binds the mixture and sets during cooking to hold the balls together.

The step that matters

Fry the balls in hot oil until golden brown. The oil must be hot enough to form a crisp, golden crust quickly. If it is too cool, the balls absorb grease and can fall apart before the egg sets.

“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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