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Chicken Croquettes

Chicken croquettes are fried, breaded chicken patties coated in a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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 white sauce

  1. In a saucepan, melt the butter over medium heat and stir in the flour.

  2. Add the cream gradually, stirring constantly until the mixture thickens.

Make the filling

  1. Season the chicken with salt, pepper, onion, lemon juice, and parsley.

  2. Combine the chicken mixture with the white sauce and mix thoroughly.

  3. Spread the mixture on a buttered plate and let it cool.

  4. Once cool, shape the mixture into croquettes.

Coat and fry

  1. Roll each croquette in bread crumbs, dip in the beaten egg, and roll again in crumbs.

  2. Fry the croquettes in hot oil until golden brown.

  3. Drain on cheesecloth and serve garnished with lemon points and 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

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

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

What each ingredient does

Cooked chicken
Provides the main body and savory flavor of the croquettes.
Butter
Enriches the flavor and, with flour, forms the base of the thickened sauce.
Flour
Thickens the butter and cream into a white sauce that binds the filling.
Cream
Makes the sauce rich and smooth, giving the filling a creamy, moist texture.
Egg
Binds the breadcrumb coating so it adheres to the croquettes during frying.
Bread crumbs
Form a crisp, golden outer crust when the croquettes are fried.

The step that matters

Let the mixture cool fully before shaping. A warm, soft filling is too loose to hold its shape and can split or leak during breading and frying. Cooling lets the starch-thickened sauce firm up so the croquettes keep their form.

Swap the onion

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

  1. Shallotfits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

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