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Chicken Croquettes

A fried dish of shaped cold cooked fowl mixed with sauce, spices, and lemon, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the mixture

  1. Mix the dry ingredients in the order given.

  2. Combine all ingredients into the white sauce.

Shape, coat and fry

  1. Cool the mixture, then shape into croquettes.

  2. Roll the croquettes in bread crumbs.

  3. Fry in deep oil until golden brown.

  4. Keep the mixture as soft as you can conveniently handle.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Cold cooked fowl
Provides the main body and texture of the croquettes.
White sauce
Binds the mixture and adds moisture so it holds together when shaped.
Bread crumbs
Form a crisp outer crust that browns during frying.
Oil
Conducts heat to cook the outside quickly and brown the coating.

The step that matters

Cool the mixture before shaping. Cooling firms the white sauce so the croquettes keep their shape through coating and frying. A warm, loose mixture slumps, cracks or bursts 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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