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Pheasant, Croquettes of

Pheasant croquettes are fried balls of pheasant meat mixed with brown sauce, eggs, breadcrumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Pheasant, Croquettes of

Ingredients

Directions

Make the base

  1. Prepare the thick brown sauce as directed.

  2. Add the minced pheasant, the yolk of 1 egg, salt, and pepper; stir briskly over heat until thickened.

  3. Transfer the mixture to a plate and let it cool.

Shape and fry

  1. Once cool, form the mixture into cork-shaped croquettes.

  2. Coat each croquette with egg and breadcrumbs.

  3. Fry in hot fat until nicely browned.

  4. Drain well and serve on a hot dish garnished with crisply-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. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  2. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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

Thick brown sauce
Binds the minced pheasant into a mixture thick enough to shape.
Eggs
The yolk thickens the mixture, and the beaten egg coating helps breadcrumbs stick.
Breadcrumbs
Form a crisp, browned outer crust when fried.
Cooked pheasant
Provides the main flavour and the bulk of the filling.

The step that matters

Let the mixture cool before shaping. A warm, loose mixture will not hold its cork shape and may slump or split. Cooling lets the starch and egg set so the croquettes keep their form through coating and frying.

“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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