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Veal Crqquettes

Veal croquettes are small meatballs made with veal, milk, butter, eggs, starch, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Crqquettes

Ingredients

Directions

Make the veal base

  1. Mince the veal in a chopping bowl.

  2. Add salt and pepper to taste.

  3. Heat the milk or cream until boiling. Stir in the cold butter and the veal mixture.

  4. Beat the eggs. Mix the eggs with the corn starch or flour.

  5. Add the egg-starch mixture to the veal mixture.

  6. Cook for about 10 minutes, stirring carefully. Remove from heat.

Shape and cool

  1. Spread the mixture on a platter.

  2. Let it cool.

  3. Roll the cooled mixture into balls.

  4. Flatten the balls.

Coat and fry

  1. Dip each croquette in egg.

  2. Coat each croquette with bread crumbs.

  3. Fry in hot lard 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 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

Veal
Forms the main body of the croquette and gives it its savory flavor.
Eggs
Bind the mixture and form a coating that helps the crumbs stick.
Corn starch or flour
Thickens the mixture so it holds together when shaped.
Milk or cream
Adds moisture and richness, making the mixture soft and tender.
Butter
Adds fat and richness to the mixture.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Cooling the veal mixture before shaping. The mixture must be fully cooled and firm before rolling, otherwise it stays soft, sticks to the hands, and may break apart or leak during frying.

“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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