Skip to main content
Main

Chicken or Veal Croquettes

A fried patty made from chopped chicken or veal mixed with onion juice, parsley, lemon juice, and a seasoned roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon 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 or Veal Croquettes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the filling

  1. In a bowl, combine the chopped chicken or veal, onion juice, parsley, and lemon juice.

  2. In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1 minute.

  3. Gradually add the milk, stirring constantly until the sauce thickens.

  4. Season the sauce with salt, pepper, cayenne, and celery salt, then mix it into the meat mixture.

Shape and fry

  1. Allow the mixture to cool, then shape it into croquettes.

  2. 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

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

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

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

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Butter
Enriches the flour-thickened sauce that binds the meat, adding richness and flavor.
Flour
Thickens the butter and milk into a sauce that holds the meat mixture together.
Milk
Forms the liquid base of the sauce, which sets as it thickens and cools.
Chicken or veal
Provides the main body and savory flavor of the croquettes.

The step that matters

Allow the mixture to cool before shaping. A warm, loose mixture cannot hold its shape. Cooling lets the starch-thickened sauce firm up so the croquettes keep their form while frying.

Swap the onion

How well each one fits the dish's main ingredients (chicken, parsley, lemon, milk, butter, pepper, flour):

  1. Potatofits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against chicken, parsley, lemon, milk, butter, pepper, flour. 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.

More chicken croquettes recipes

Mock 6Italian 4 See all 418 →

You might also like

Chicken BrothChicken Broth257 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipes