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Cromesquis Aux Truffles

Chicken and truffle mixture formed into croquettes, fried and served with fried parsley.

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 ↓

Cromesquis Aux Truffles

6 parts
Oven, in the book's wordsThe hot oven

Ingredients

Directions

Prepare the filling

  1. Hash the boned chicken meat very fine.

  2. In a sauté pan, combine the chicken with the veloute sauce, truffles, salt, pepper, and nutmeg.

  3. Cook for 10 minutes, stirring occasionally, then transfer to a flat tin plate to cool.

Shape and fry

  1. Spread the mixture to 1 inch thick, divide into 6 parts, and wrap each in veal udder or crepinette.

  2. Immerse in flour batter and plunge into boiling fat for 5 minutes or until slightly browned.

  3. Drain on a cloth and serve on a hot dish with a folded napkin, 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. 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. Nutmeg + flourtop 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

Cooked chicken
Provides the bulk of the filling, which is set and held together for shaping.
Veloute sauce
Binds the chicken into a moist, cohesive mixture that stays juicy when fried.
Truffles
Adds a strong earthy aroma that defines the flavour of the filling.
Flour batter
Forms a coating that browns in the hot fat and gives a crisp outer layer.

The step that matters

Cooling the filling before shaping. The mixture must be cooled and spread evenly so it holds its shape. A warm, loose filling can soften the wrapping and burst or leak in the boiling fat.

Swap the nutmeg

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

  1. Thymefits better
  2. Tarragonfits better
  3. Capersfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, sauce, truffle, pepper, flour, 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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