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Veal Pate and Jellied Chicken

A veal pâté served with a jellied chicken made from veal bones and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Gelatin and sugar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Pate and Jellied Chicken

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Make the pâté

  1. Finely chop the lean part of the veal and mix with crushed crackers, salt, pepper, butter, and beaten eggs.

  2. Press the mixture into a square or round tin to form it.

  3. Loosen the edges with a knife and turn it out into a shallow baking pan.

  4. Glaze the top with egg and pour in a little water for gravy.

  5. Bake in a moderate oven (350°F / 175°C) for about 20 minutes.

  6. Remove from the pan after two hours by slipping a knife around the edges.

Make the jelly

  1. For the jelly, simmer the veal bones, fat, and eggshells in 1 quart of cold water for 2 hours until reduced to 1 pint.

  2. Skim off the fat and add the dissolved gelatin.

  3. Make burnt sugar by boiling 1 teaspoon of sugar with 1 teaspoon of water until dark.

  4. Add the burnt sugar to the jelly for color, then strain and cool.

  5. Pour the jelly into a mold and let it set.

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. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the pâté and gives it its meaty flavor and texture.
Eggs
Bind the mixture and set when baked, holding the pâté together.
Saltine crackers
Absorb moisture and help give the pâté a tender, sliceable texture.
Butter
Adds fat for richness and moisture in the pâté.
Gelatin
Sets the strained broth into a firm jelly when it cools.

The step that matters

Add the burnt sugar to the jelly for color, then strain and cool.. Burnt sugar adds a dark color and slight bitterness; it must be fully dark but not scorched, and straining removes solids so the jelly sets clear.

“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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