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Chicken Croquettes

A fried chicken croquette made with boiled chicken, flour, butter, cream, parsley, onion, breadcrumbs, and egg.

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 ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. In a saucepan, mix flour and butter together.

  2. Boil the cream and stir the flour mixture into it until smooth.

  3. Add chopped parsley and grated onion to taste.

Shape and fry

  1. Mould the mixture into croquettes.

  2. Dip each croquette in bread crumbs, then in beaten egg, and again in bread crumbs.

  3. Place in moulds 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  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. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Chicken
Forms the bulk of the croquettes and gives them their savory flavor.
Flour
Thickens the cream with the butter to hold the mixture together for shaping.
Butter
Enriches the sauce and helps the flour thicken it smoothly.
Cream
Makes the binding sauce rich and moist so the croquettes stay tender inside.
Egg
Coats the croquettes so the bread crumbs adhere and form a crisp shell.

The step that matters

Stir the flour mixture into the boiling cream until smooth. Adding the flour and butter paste to hot cream lets the starch thicken evenly. If it is added lumpy or the cream is not hot enough, lumps form and the binding will be uneven, making the croquettes hard to shape.

Swap the parsley

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

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

Fit is the average pairing score against chicken, flour, butter, cream, onion, bread, egg. 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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