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Chicken Croquettes

A fried pastry shell filled with minced chicken and ham.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

Make the filling

  1. Combine the stock and butter in a small pan.

  2. Bring the mixture to a boil.

  3. Stir in the sifted flour quickly and cook until smooth.

  4. Mix the cooked mixture with the minced chicken and ham.

  5. Let the mixture cool.

Make the pastry

  1. Make a short crust pastry.

  2. Roll the pastry out thinly.

  3. Cut the pastry into 3-inch rounds.

Assemble and fry

  1. Place a small amount of the chicken mixture on each pastry round.

  2. Wet the edges of the pastry rounds.

  3. Press the edges together to seal.

  4. Dip the assembled croquettes in egg and breadcrumbs.

  5. Fry the croquettes 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Lemon + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

White stock
Forms the liquid base that the flour thickens into a binding sauce.
Flour
Thickens the stock into a paste that holds the chicken and ham together.
Butter
Adds richness and flavour to the sauce and pastry.
Cold chicken
Provides the main filling, bound by the thickened sauce.
Ham
Adds savoury flavour to the filling.

The step that matters

Let the mixture cool. A warm or loose filling softens the pastry and can burst through the seal during frying. Cooling lets the starch-thickened sauce firm up so the croquettes hold their shape.

“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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