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Chicken Croquettes

Chicken croquettes made from boiled chicken, cream, butter, and spices, shaped and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the chicken

  1. Boil the fowls until very tender.

  2. Mince the meat finely.

Shape and fry

  1. Add cream, butter, salt, and pepper; mix well.

  2. Shape the mixture into oval forms using a jelly glass or mold.

  3. Fry in lard until golden brown, like doughnuts.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Fowls
Provide the main meat that is cooked, minced, and bound into the croquette mixture.
Cream
Adds moisture and richness so the minced chicken holds together as a soft mixture.
Butter
Adds fat for richness and a tender texture in the filling.

The step that matters

Fry in lard until golden brown. Frying at a steady, sufficiently hot temperature browns the outside quickly, forming a crisp crust before the filling absorbs much fat. Oil that is too cool lets croquettes soak up grease and turn heavy.

“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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