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Croquettes De Volailles

Croquettes de Volailles are small fried balls of roasted fowl mixed with bread crumbs and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Croquettes De Volailles

Ingredients

Directions

Make the filling

  1. Chop the flesh of a roast fowl.

  2. Boil bread crumbs in cream.

  3. Mix the chopped fowl with the bread crumbs and yolks of eggs.

  4. Season to taste.

Shape and coat

  1. Form the mixture into small balls.

  2. Roll the balls in bread crumbs.

  3. Dip the balls in beaten eggs.

  4. Coat the balls with more bread crumbs.

Fry and serve

  1. Fry the balls until golden.

  2. Serve 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Flesh of a roast fowl
Provides the main body of the croquette filling.
Crumbs of bread
Boiled in cream to thicken and bind the filling into a soft paste.
Cream
Adds moisture and richness, keeping the filling soft inside the coating.
Yolks of eggs
Bind the filling and help it set when cooked.
Eggs
Beaten eggs act as a glue so the crumb coating adheres and browns in frying.

The step that matters

Coat the balls with more bread crumbs. The egg and crumb coating must fully cover the balls, or the soft filling can leak out and burn or break apart in the hot fat.

Swap the parsley

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

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

Fit is the average pairing score against bread, cream, 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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