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Croquettes of Fowl

A savory dish of minced fowl formed into balls, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,062 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Croquettes of Fowl

Ingredients

Directions

Make the filling

  1. In a pan, combine minced fowl, stock, cream, salt, and nutmeg.

  2. Add flour to achieve the right thickness and let it boil well.

  3. Pour the mixture onto a deep dish and let it cool and set.

Shape and fry

  1. Once set, divide into parts and form small balls or egg shapes.

  2. Roll each ball in fine bread crumbs, then coat with beaten egg yolk.

  3. Roll again in bread crumbs and fry until golden brown.

  4. Serve garnished with 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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Minced cold fowl
Provides the protein that forms the body of the croquette filling.
Flour
Thickens the stock and cream so the mixture sets firm enough to shape.
Stock
Adds moisture and savory flavor to the filling.
Cream
Adds richness and moisture, keeping the filling soft and tender.
Egg yolk
Binds the breaded coating and helps it brown during frying.
Fine bread crumbs
Forms a crisp outer crust when fried.

The step that matters

Letting the filling set fully before shaping. The mixture must cool and firm in the dish so it holds its shape. If shaped while soft, the croquettes can slump or split in the frying oil.

Swap the parsley

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

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

Fit is the average pairing score against meat, cream, nutmeg, flour, 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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