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Chicken Croquettes

A fried dish of minced chicken and ham mixed with mushrooms, flour, butter, stock, and cream, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Chicken Croquettes

Ingredients

Directions

Prepare

  1. Mince the fowl and ham, removing skin, bone, and fat.

  2. Peel the mushrooms, remove stalks, and chop them.

Make the filling

  1. In a pan, melt butter, add flour, and stir until smooth.

  2. Gradually add stock and cream, stirring until thickened.

  3. Mix in minced fowl, ham, mushrooms, lemon juice, and seasonings.

  4. Allow the mixture to cool, then shape into croquettes.

Coat and fry

  1. Dip each croquette in beaten egg and coat with bread crumbs.

  2. Heat frying fat in a pan and fry croquettes 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

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

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

    Shared aroma: 2-nonenal (fatty, green).

  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

Cooked fowl
Provides the main body and savoury flavour of the croquette filling.
Butter and flour
Form a roux that thickens the stock and cream into a binding sauce.
Stock and cream
Make a thickened, moist base that holds the filling together.
Egg
Binds the crumb coating so it sticks and crisps evenly when fried.
Bread crumbs
Form a crisp, golden outer crust during frying.

The step that matters

Let the mixture cool before shaping. A thickened filling that is still warm is too soft to hold its shape, so it can split or slump during coating and frying. Cooling lets the starch set so the croquettes keep their form.

“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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