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Veal Patties

A fried patty made from finely chopped cold veal mixed with bread crumbs, wine, sherry, and spices, wrapped in dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Veal Patties

Why it works: White wine and sherry match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 307 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Veal Patties

Ingredients

Directions

Prepare the filling

  1. Chop the cold veal finely.

  2. Fry the bread crumbs in a little butter until golden.

  3. Mix the fried bread crumbs with the veal, seasoning with salt, pepper, and nutmeg.

  4. Add the white wine and a little sherry to the mixture.

Make and fill the dough

  1. Make a dough similar to biscuit dough, but less rich.

  2. Roll out the dough and place teaspoonfuls of the meat mixture about two inches apart on one half.

  3. Fold the other half of the dough over the meat, press down firmly, and cut apart with a pastry wheel.

Fry and serve

  1. Fry the patties in lard 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.

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. White wine + sherrytop 2% of all pairs
    Smell alikestrong
    Cooked together307 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Cold veal
Forms the main meaty filling that gives the patties their body and flavour.
Bread crumbs
Fried in butter until golden, they add texture and absorb moisture to bind the filling.
White wine
Adds acidity and moisture to the filling, brightening the rich meat.
Flour
Forms the biscuit-style dough that encloses the filling and browns when fried.
Lard
Frying fat that conducts heat evenly and browns the outside of the patties.

The step that matters

Press the dough edges firmly before frying. Sealing the folded dough tightly keeps the filling from leaking into the hot fat, which would make the patties greasy and cause them to break apart while frying.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, bread, butter, pepper, white wine, sherry, flour):

  1. Thymefits better
  2. Parsleyfits about as well
  3. Marjoramfits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, bread, butter, pepper, white wine, sherry, 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.

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