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Chicken Croquettes

Fried croquettes made from chicken, butter, flour, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley 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

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook for a minute.

  3. Add enough cream to achieve a thin mush consistency.

  4. Mix in the chicken, onion juice, lemon juice, parsley, mace, salt, and red pepper.

Shape and fry

  1. Shape the mixture into croquettes and fry 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Butter
Enriches the roux base and adds richness and flavor to the filling.
Flour
Thickens the butter and cream into a mush that holds the croquettes together.
Cream
Adds moisture and makes the flour-thickened base smooth and spreadable.
Cooked chicken
Provides the main body and savory flavor of the croquettes.

The step that matters

Thinning the cream mush. The mixture must be thin enough to blend smoothly but still firm enough to shape. Because flour thickens as it cooks and cools, the consistency sets the final texture and whether the croquettes hold their shape in the fryer.

Swap the mace

How well each one fits the dish's main ingredients (butter, flour, cream, chicken, onion, lemon, parsley):

  1. Thymefits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against butter, flour, cream, chicken, onion, lemon, parsley. 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.

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