Skip to main content
Main

Croquettes De Yiande

A French dish of seasoned minced meat formed into croquettes, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley 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 ↓

Croquettes De Yiande

Ingredients

Directions

Prepare the filling

  1. Remove bone, fat, and gristle from the meat.

  2. Mince the meat very finely.

  3. Season the minced meat with salt, pepper, spices, and savoury herbs.

  4. Add the bread crumbs and beaten eggs to the mixture.

  5. Mix in enough bechamel sauce to form a salpicon.

  6. Spread the mixture on a dish and let it cool.

Shape and coat

  1. Shape the mixture into desired forms.

  2. Dust the shaped croquettes with flour.

  3. Dip the croquettes in egg.

  4. Coat the croquettes with bread crumbs.

  5. Let the croquettes stand for a short time.

Fry and serve

  1. Fry the croquettes in hot oil or lard until light brown.

  2. Drain the croquettes on a cloth.

  3. Serve the croquettes on a plain napkin.

  4. Garnish 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Cold meat
Forms the bulk of the croquette and provides the main savoury flavour.
Soft bread crumbs
Absorb moisture and help the mixture hold its shape while frying.
Eggs
Bind the mixture together and form a coating that helps crumbs stick.
Bechamel sauce
Adds moisture and richness so the filling holds together as a smooth paste.

The step that matters

Let the mixture cool before shaping. A cooled, firm mixture holds its shape when formed and coated. Shaping it warm makes it soft and sticky, so the croquettes can break or lose their coating in the hot oil.

Swap the parsley

How well each one fits the dish's main ingredients (meat, pepper, bread, egg, sauce, flour):

  1. Capersfits about as well
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against meat, pepper, bread, egg, sauce, flour. 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.

More meat croquettes recipes

Cold 9Australian 3 See all 60 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes