Skip to main content
Main

Croquettes Au Financiere

Croquettes made from finely minced livers, sweetbread, mushrooms, truffles, and shallot, bound with butter, flour, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Mushroom and shallot are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Croquettes Au Financiere

Ingredients

Directions

Prepare the filling

  1. Mince the livers, sweetbread, mushrooms, truffles, and shallot very finely.

  2. Season the mixture with pepper and coarse sea salt.

Make the mixture

  1. Melt the butter in a stewpan, then mix in the flour slowly until lightly browned.

  2. Add the minced mixture and a little truffle essence, and simmer for 10 minutes while stirring continuously.

  3. Pour in the light wine and simmer gently for a few more minutes.

  4. Once cold and stiff, mold the mixture into small balls.

Fry and serve

  1. Fry the balls in the usual way and serve hot, garnished with 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. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

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

What each ingredient does

Livers
Provide the main body and rich flavour of the croquette filling.
Sweetbread
Adds a soft, tender texture to the minced filling.
Butter
Adds fat and richness, and helps cook the flour into a roux.
Flour
Thickens the mixture so it can set firm once cold.
Truffles
Contribute a deep, earthy aroma characteristic of the dish.
Light wine
Adds acidity and moisture while simmering into the mixture.

The step that matters

Cooking the mixture until it is cold and stiff before shaping. The filling must be cooked enough and then chilled fully so the flour-thickened mixture sets firm. If shaped while still warm or loose, the balls will slump and may break apart when fried.

“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.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes