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Veal, Croquettes of

Veal croquettes made from chopped veal, butter, flour, stock, lemon, parsley, nutmeg, egg, breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Croquettes of

Ingredients

Directions

Make the sauce

  1. Boil the bones and trimmings of the veal to make stock.

  2. Melt the butter or dripping in a saucepan.

  3. Add the flour.

  4. Pour in the stock, stirring until it boils.

  5. Boil the sauce for 2-3 minutes.

Shape and fry

  1. Add the veal, parsley, lemon rind, nutmeg, salt, and pepper, stirring well.

  2. Once cool, form the mixture into cork-shaped pieces.

  3. Brush the pieces with beaten egg.

  4. Coat with bread crumbs.

  5. Fry in hot fat until browned.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Provides the main meat body and savoury flavour of the croquettes.
Butter or dripping
Adds fat and richness, helping the flour cook into a smooth base.
Flour
Thickens the stock into a sauce that binds the minced veal together.
Stock
Supplies liquid that gelatinises with the flour and sets the mixture once cooled.
Egg
Coats the shapes so the bread crumbs stick and form a crisp, browned crust.

The step that matters

Let the mixture cool before shaping. A warm, loose sauce-and-veal mixture will not hold its cork shape and may fall apart. Cooling lets the starch-thickened sauce firm up so the pieces keep their form through breading 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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