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Hare, Croquettes of

Crispy fried croquettes made with hare, egg yolks, brown sauce, breadcrumbs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Hare, Croquettes of

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Prepare the brown sauce as directed.

  2. Add the egg yolks to the sauce and stir over low heat until it thickens.

  3. Mix in the chopped hare, cloves, salt, and pepper until well combined.

  4. Allow the mixture to cool, then shape it into cork-shaped pieces.

Coat and fry

  1. Coat each piece with egg and breadcrumbs.

  2. Fry in hot fat at 400°F (200°C) until nicely browned, about 4 to 5 minutes.

  3. Drain on paper towels and serve garnished with crisply-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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Egg yolks
Thicken the sauce and bind the filling as it sets.
Brown sauce
Provides moisture and savory flavor so the filling holds together.
Cooked hare
Provides the main meaty flavor and texture of the filling.
Egg
Forms a coating that helps breadcrumbs stick to each piece.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Cooling the filling before shaping. Once cooled, the sauce mixture firms up enough to hold a shape. Shaping it while warm makes it soft and sticky, so the pieces may lose their form in the hot fat.

Swap the clove

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

  1. Tarragonfits better
  2. Capersfits better
  3. Dillfits better
  4. Clovethe original

Fit is the average pairing score against egg, sauce, pepper, parsley. 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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