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Veal Croquettes

A dish of veal and rice formed into cakes, coated in egg and crumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the veal until cooked, then chop it finely.

  2. In a bowl, combine the chopped veal, boiled rice, eggs, salt, and pepper.

  3. Form the mixture into cakes.

Coat and fry

  1. Roll each cake in egg and then in cracker crumbs.

  2. Fry the croquettes in hot lard 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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

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

  4. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

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

What each ingredient does

Veal
Forms the main body of the croquettes and gives them their savory flavor.
Boiled rice
Adds bulk and softness to the filling, helping the cakes hold moisture.
Eggs
Bind the filling together and form a coating that helps crumbs adhere.
Cracker crumbs
Form a crisp outer crust that browns during frying.

The step that matters

Frying in hot lard. If the lard is not hot enough, the coated croquettes absorb excess fat and turn greasy before the crumb crust sets and browns. Hot fat sears the outside quickly, sealing in moisture and producing a crisp, golden exterior.

“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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