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Fowl, Croquettes Of.

Fowl croquettes are fried balls made from minced roast fowl, shallots, butter, flour, and seasonings, coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Shallot and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fowl, Croquettes Of.

Ingredients

Directions

Prepare the filling

  1. Mince the fowl, removing all skin and bone.

  2. Fry the shallots in the butter until soft.

  3. Add the minced fowl and sprinkle in the flour.

  4. Season with pepper, salt, mace, and pounded sugar.

  5. Add enough white sauce to moisten the mixture.

  6. Stir in the yolks of 2 well-beaten eggs and let cool.

Shape and fry

  1. Form the mixture into balls, coat with egg and bread crumbs.

  2. Fry in hot oil 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. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Shallot + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour 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

Cold roast fowl
Provides the main body of the croquettes, bound together by the other ingredients.
Butter
Softens the shallots and adds richness to the filling.
Egg yolks
Bind the mixture and help it set firm when cooled and fried.
White sauce
Moistens the mixture so the filling stays tender rather than dry.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Let the mixture cool before shaping. The filling must be firm enough to hold its shape. If it is still warm and loose, the balls can split or fall apart in the hot oil.

Swap the mace

How well each one fits the dish's main ingredients (shallot, butter, flour, sauce, pepper, sugar, egg):

  1. Capersfits better
  2. Tarragonfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against shallot, butter, flour, sauce, pepper, sugar, 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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