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Croquettes De Volaille

A fried, breadcrumb‑coated mixture of diced chicken, ham, mushrooms, and herbs in a creamy roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Croquettes De Volaille

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook without browning.

  3. Add salt, pepper, nutmeg, mushrooms, and parsley; stir for 2-3 minutes.

  4. Wet the mixture with cream and stock until thick.

  5. Add diced fowl and ham; let it warm without boiling.

  6. Remove from heat and let cool.

Shape and coat

  1. Beat the eggs in a bowl.

  2. Flour a surface and shape the mixture into long rissoles.

  3. Coat each rissole in breadcrumbs, then egg, and again in breadcrumbs.

Fry

  1. 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

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

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

Butter
Enriches the flavor and, with flour, forms the base roux that thickens the filling.
Flour
Combined with butter to form a roux that thickens the cream and stock into a binding sauce.
Cream
Adds richness and moisture, helping the filling become smooth and thick.
Chicken stock
Adds moisture and savory flavor to the sauce, which sets the filling once cooled.
Eggs
Bind the coated rissoles and help the breadcrumbs adhere before frying.
Breadcrumbs
Form a crisp outer coating that browns during frying.

The step that matters

Cool the filling before shaping. A thick, warm filling is soft and sticky, so it can break apart or slump when shaped. Cooling lets the starch-thickened sauce set so the rissoles hold their form and coating.

Swap the parsley

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

  1. Thymefits about as well
  2. Marjoramfits about as well
  3. Cinnamonfits about as well
  4. Parsleythe original

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