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Beef Croquettes

Beef croquettes are small fried balls of seasoned beef coated in breadcrumbs and crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Beef Croquettes

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 ↓

Beef Croquettes

Ingredients

Directions

Prepare the croquettes

  1. In a bowl, combine the chopped beef and bread crumbs.

  2. Moisten the mixture with milk and season with pepper and salt.

  3. Form the mixture into balls.

  4. Dip each ball into the beaten egg, then roll in crushed crackers.

Fry and serve

  1. Fry the croquettes in butter in a chafing dish until golden brown.

  2. Garnish with parsley before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Chopped beef
Forms the main body and savory flavor of the croquettes.
Bread crumbs
Absorb the milk and help bind the mixture so it holds its shape.
Milk
Moistens the mixture, keeping the inside tender rather than dry.
Beaten egg
Binds the coating so the crackers adhere to each ball.
Crushed crackers
Form a crisp outer crust that browns during frying.

The step that matters

Fry until golden brown. The crumb coating browns through Maillard reactions at frying heat, and the beef inside must be fully cooked. Frying in hot butter gives a crisp crust, so the oil should be hot enough to brown the outside without burning it.

Swap the parsley

How well each one fits the dish's main ingredients (beef, bread, milk, pepper, egg, butter):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Cinnamonfits about as well
  4. Thymefits less well

Fit is the average pairing score against beef, bread, milk, pepper, egg, butter. 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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