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Chicken or Turkey Croquettes

A fried croquette made with milk, butter, flour, egg yolks, and finely chopped chicken or turkey, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken or Turkey Croquettes

Ingredients

Directions

Make the filling

  1. Scald the milk in a double boiler.

  2. Add the butter and flour, stirring until thick.

  3. Season to taste and mix in the beaten egg yolks.

  4. Add the chopped chicken or turkey and let cool.

Shape and fry

  1. Flour your hands and mold the mixture into croquettes.

  2. Dip each croquette in the beaten eggs, then coat with bread crumbs.

  3. Fry 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Milk
Forms the base of the white sauce that binds the filling together.
Flour
Thickens the butter and milk into a sauce that holds the chicken in shape.
Egg yolks
Enrich the thickened sauce and help it set firm when cooled.
Chicken or turkey
Provides the main filling, bound into a thick mass by the sauce.
Eggs
Form a sticky coating that helps bread crumbs adhere before frying.

The step that matters

Let the filling cool before shaping. A warm, loose sauce cannot hold its shape and will slump or burst during frying. Cooling lets the starch-thickened mixture firm up so the croquettes keep their form.

“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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