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Croquettes of Fowl

Croquettes of fowl are small meatballs made from pounded white fowl or veal, coated in a batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Croquettes of Fowl

Ingredients

Directions

Prepare the mixture

  1. Pound the white part of a fowl or cold veal in a mortar.

  2. Add coarse sea salt and mix well.

  3. In a bowl, beat the egg, then mix in flour and milk to create a batter.

  4. Combine the pounded meat with the batter.

Shape and fry

  1. Roll the mixture into balls the size and shape of eggs.

  2. Heat oil in a pan and fry the balls until golden brown.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

White part of a fowl or cold veal
Provides the main protein that forms the body of the croquettes.
Egg
Binds the mixture together so the croquettes hold their shape.
Flour
Thickens the batter and helps bind the meat for shaping.
Milk
Adds moisture to the batter, keeping the mixture soft and tender.

The step that matters

Frying the balls until golden brown. Frying in hot oil browns the outside through the Maillard reaction and sets the coating, while the inside needs to heat through. Too little heat leaves the crust pale and greasy.

“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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