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Croquettes of Cold Meat

Croquettes of cold meat are fried balls made from shredded cold meat, breadcrumbs, and eggs, served hot with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Croquettes of Cold Meat

Ingredients

Directions

Prepare and shape

  1. Prepare a mixture similar to rissoles using enough cold meat for the desired number of croquettes.

  2. Shape the mixture into balls or cork shapes.

Coat and fry

  1. Roll each croquette in breadcrumbs, then dip in beaten eggs, and roll in breadcrumbs again.

  2. Fry the croquettes in very hot fat until golden brown.

Serve

  1. 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. Meat + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,040 recipes

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

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Cold meat
Forms the main body and flavour of the croquette filling.
Breadcrumbs
Form a crisp, golden outer crust when fried.
Eggs
Bind the breadcrumb coating so it adheres to the croquette.

The step that matters

Frying in very hot fat. If the fat is not hot enough, the croquettes absorb excess oil and turn greasy before the crumb crust sets. Very hot fat seals the coating quickly, producing a crisp, golden exterior while the filling heats through.

Swap the parsley

How well each one fits the dish's main ingredients (meat, egg):

  1. Nutmegfits better
  2. Parsleythe original
  3. Capersfits about as well
  4. Thymefits about as well

Fit is the average pairing score against meat, 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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