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Veal Croqettes

Veal croquettes are small balls of veal mixed with cream, butter, flour, and seasonings, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Veal Croqettes

Ingredients

Directions

Make the veal mixture

  1. Boil the cream or milk in a saucepan.

  2. Rub the flour and butter together in a separate bowl to form a paste.

  3. Stir the paste into the boiling milk.

  4. Add the chopped veal to the mixture.

  5. Beat the mixture well.

  6. Season the mixture with salt and nutmeg.

  7. Allow the mixture to cool.

Shape, coat and fry

  1. Shape the cooled mixture into balls.

  2. Dip each ball in beaten egg.

  3. Coat the balls with bread crumbs.

  4. Fry the croquettes in hot oil 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Veal
Provides the main filling and meaty body of the croquettes.
Flour
Thickens the cream or milk with the butter, giving the mixture structure so it holds its shape.
Butter
Adds richness and helps form the flour paste that thickens the mixture.
Cream or milk
Forms the liquid base that thickens into a soft, binding mixture with the flour.
Egg
Binds the coating so the bread crumbs stick evenly to each croquette.

The step that matters

Allow the mixture to cool. The mixture must cool and firm before shaping; if it is warm and soft, the balls will lose their shape and may break apart in the hot oil.

“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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