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Croquettes Au Fiuauciere

A savory croquette made from minced chicken 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
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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 Fiuauciere

Ingredients

Directions

Make the filling

  1. Finely mince the livers, sweetbread, mushrooms, truffles, and scalded shallot.

  2. Season the mixture with salt and pepper.

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

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

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

Shape and fry

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

  2. Fry the balls until golden brown 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 flavor of the croquette filling.
Sweetbread
Adds a soft, tender texture to the minced filling.
Flour
Browned in butter to thicken the mixture so it holds its shape.
Butter
Carries flavor and helps brown the flour for a nutty base.
Truffles
Contribute a distinctive earthy aroma to the filling.
Light wine
Adds acidity and moisture that lightens the simmered filling.

The step that matters

Cooling until cold and stiff before shaping. The mixture must firm up fully before it is molded, because a warm, loose filling will not hold its shape and may fall apart in the hot fat. Chilling lets the starch from the flour set the mass into a workable paste.

“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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