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Chicken Croquettes

A fried croquette made with minced roast chicken, boiled tongue, truffles, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the filling

  1. Finely mince the breast of roast fowl, boiled tongue, and truffles, then mix them together.

  2. Melt butter in a saucepan, stir in flour, then add the meat mixture and moisten with stock.

  3. Add parsley, pepper, salt, and nutmeg to taste, and stir on the fire for a few minutes.

  4. Off the heat, stir in the beaten yolks of 1-2 eggs mixed with lemon juice.

  5. Spread the mixture on a marble slab and let it cool until stiff.

Shape, coat and fry

  1. Shape into small balls or cones, dip in beaten egg, and roll in bread crumbs.

  2. Repeat the egg and breadcrumb coating after one hour.

  3. Fry the croquettes in hot lard until golden brown.

Serve

  1. Serve on a napkin with plenty of 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Roast fowl breast
Provides the main body of the filling, holding its shape once bound and chilled.
Butter and flour
Form a roux that thickens the stock and gives the filling a firm, cohesive texture.
Stock
Moistens the flour-thickened mixture so the filling binds without being wet.
Egg yolks
Enrich and bind the filling so it sets firm when cooled and shaped.
Truffles
Add a concentrated, earthy aroma that gives the filling its distinctive flavour.
Bread crumbs
Form a crisp outer crust that browns when the croquettes are fried.

The step that matters

Cool the filling until stiff before shaping. Egg yolks and the starch-thickened stock set only as the mixture cools. If shaped while warm, the filling stays soft and slumps, and the croquettes can burst or fall apart in the hot lard.

“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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