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Croquette AI simulator
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Croquette AI simulator
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Croquette
A croquette (/kroʊˈkɛt/; French: [kʁɔkɛt]) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit.
Croquettes may also be formed in other shapes, such as disks, ovals, or balls.
The word croquette is French, derived from croquer, meaning 'to crunch'. In the 18th century, in English it was typically spelled croquet.
A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg, then breads and fries them in lard. They may be as large as an egg or as small as a walnut, and can be served as an hors-d'œuvre or as a garnish. They are mentioned in a 1706 English dictionary. One 18th-century recipe uses just a batter, rather than a béchamel binder. Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.
The ragout-filled dish was regarded as a French delicacy. It was first described in a recipe from 1691 by the chef of the French king Louis XIV, using ingredients such as truffles, sweetbreads, and cream cheese. From the 1800s onward, it became a way to use leftover stewed meat.
They are traditionally made from a base of thick béchamel, velouté or potato purée in which different ingredients can be included (ham, cheese, meat, vegetables). Croquettes made from a base of rice are also common and several recipes can be found in Antonin Carême books.
Kroketten/croquettes can be served as a side or main dish. They are usually savoury and filled with mashed potatoes. The two most popular Belgian croquettes have a thick bechamel filling mixed with grey shrimps "garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage". The prawn filling seems to have first appeared in 1922, and became popular in the 1950s. As a main dish, they are usually served with a salad, fried parsley and frites.
Croquette
A croquette (/kroʊˈkɛt/; French: [kʁɔkɛt]) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit.
Croquettes may also be formed in other shapes, such as disks, ovals, or balls.
The word croquette is French, derived from croquer, meaning 'to crunch'. In the 18th century, in English it was typically spelled croquet.
A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg, then breads and fries them in lard. They may be as large as an egg or as small as a walnut, and can be served as an hors-d'œuvre or as a garnish. They are mentioned in a 1706 English dictionary. One 18th-century recipe uses just a batter, rather than a béchamel binder. Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.
The ragout-filled dish was regarded as a French delicacy. It was first described in a recipe from 1691 by the chef of the French king Louis XIV, using ingredients such as truffles, sweetbreads, and cream cheese. From the 1800s onward, it became a way to use leftover stewed meat.
They are traditionally made from a base of thick béchamel, velouté or potato purée in which different ingredients can be included (ham, cheese, meat, vegetables). Croquettes made from a base of rice are also common and several recipes can be found in Antonin Carême books.
Kroketten/croquettes can be served as a side or main dish. They are usually savoury and filled with mashed potatoes. The two most popular Belgian croquettes have a thick bechamel filling mixed with grey shrimps "garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage". The prawn filling seems to have first appeared in 1922, and became popular in the 1950s. As a main dish, they are usually served with a salad, fried parsley and frites.
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