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Croquettes De Volaille

Croquettes de volaille are small fried balls of poultry mixed with a creamy sauce and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Croquettes De Volaille

Ingredients

Directions

Make the sauce

  1. Melt the flour with salt, pepper, and nutmeg in a pan.

  2. Fry for a moment, then pour in the stock and cream, stirring until thickened.

  3. Add the diced cooked poultry to the sauce and let it cool.

Shape and coat

  1. Form the mixture into balls and coat them with bread crumbs.

  2. Dip the balls in the beaten eggs, then roll them in bread crumbs again.

Fry and serve

  1. Fry the croquettes until golden brown and serve 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the stock and cream into a binding sauce that holds the croquettes together.
Cooked poultry
Provides the main filling, bound into a soft mixture by the sauce.
Stock
Forms the liquid base of the sauce, adding savory flavor and body.
Cream
Adds richness and smoothness to the sauce, softening its texture.
Eggs
Act as a binder that helps the bread crumb coating adhere and set when fried.
Bread crumbs
Form a crisp, browned outer crust when the croquettes are fried.

The step that matters

Let the sauce cool before shaping. A warm, loose mixture will not hold its shape and may split or slump. Cooling lets the starch-thickened sauce firm up so the balls keep their form through breading and frying.

Swap the parsley

How well each one fits the dish's main ingredients (flour, pepper, nutmeg, cream, bread, egg):

  1. Cinnamonfits about as well
  2. Parsleythe original
  3. Marjoramfits about as well
  4. Turmericfits about as well

Fit is the average pairing score against flour, pepper, nutmeg, cream, bread, 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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