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Croquettes or Rissoles of Chicken

A fried dish of minced chicken, ham, and mushrooms coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Croquettes or Rissoles of Chicken

Ingredients

Directions

Make the filling

  1. Mince the chicken, ham, and mushrooms together.

  2. In a saucepan, mix the flour and butter.

  3. Add the stock and stir until it boils and thickens.

  4. Add the cream, salt, pepper, and lemon juice to the sauce.

  5. Stir the minced mixture into the sauce.

  6. Pour the mixture onto a plate.

  7. Cover with buttered paper.

  8. Let cool.

Shape and fry the croquettes

  1. Shape the mixture into small balls or rolls.

  2. Dip the balls or rolls in egg and bread-crumbs.

  3. Fry in boiling fat.

Make and fry the rissoles

  1. Make a paste with flour, butter, and cold water for rissoles.

  2. Roll the paste thin.

  3. Shape the chicken mixture onto the paste.

  4. Cover with the paste.

  5. Dip in egg and bread-crumbs.

  6. Fry the rissoles in boiling fat.

Serve

  1. Serve croquettes and rissoles with fried 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Chicken
Provides the main body and bulk of the filling.
Butter
Enriches the sauce and adds richness to the flour base.
Flour
Thickens the stock into a sauce that binds the filling together.
Stock
Forms the liquid of the sauce, carrying flavour into the filling.
Egg
Coats the shapes so the bread-crumbs adhere and form a crisp crust.
Bread-crumbs
Forms a crisp, golden outer coating when fried.

The step that matters

Cool the filling fully before shaping. A warm, loose mixture cannot hold its shape and may burst or split in hot fat. Chilling firms the starch-thickened sauce so the balls or rolls keep their form and the coating stays intact.

Swap the lemon

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

  1. Lemonthe original
  2. Coconutfits about as well
  3. Avocadofits less well
  4. Grapefits less well

Fit is the average pairing score against chicken, ham, mushroom, butter, flour, cream, pepper. 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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