Skip to main content
Main

Chicken or Fowl Patties

A patty made from cold roast chicken, ham, cream, veal gravy, lemon, and puff pastry.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken or Fowl Patties

Ingredients

Directions

Prepare the filling

  1. Mince the white meat from a cold roast fowl very small, after removing all the skin.

  2. Weigh the meat, and for every 1/4 lb. of meat add 2 oz. of ham, 3 tbsp. of cream, 2 tbsp. of veal gravy, 1/2 tsp. of minced lemon peel, cayenne, salt, pepper to taste, 1 tbsp. of lemon juice, and 1 oz. of butter rolled in flour.

  3. Put the meat mixture into a stewpan with the remaining ingredients and stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn.

Assemble the patties

  1. Roll out puff pastry about 1/4 inch in thickness.

  2. Line the patty pans with the puff pastry, put a small piece of bread on each, and cover with another layer of pastry.

  3. Brush the top with the yolk of an egg.

Bake and fill

  1. Bake in a brisk oven for about 1/4 hour.

  2. When done, cut a round piece out of the top, and with a small spoon, remove the bread, being careful not to break the crust.

  3. Fill the patties with the meat mixture.

Nutrition, whole recipe (rough)

518Calories
14 gProtein
7 gFat
98 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cream1 tbsp (15ml) heavy51
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

White meat of roast fowl (in the method)
Forms the body of the filling, giving bulk and savoury flavour.
Cream
Adds richness and moisture, keeping the filling soft and smooth.
Veal gravy
Adds savoury depth and moisture to the filling.
Lemon juice
Adds acidity that brightens the rich filling.
Puff pastry (in the method)
Rises into flaky layers when baked, forming the crust.
Egg yolk (in the method)
Browns the top of the pastry during baking.

The step that matters

Stir the filling over the fire without letting it burn. Cream, gravy and meat proteins scorch easily on direct heat, and scorched bits give a bitter taste. Stirring constantly spreads the heat evenly and keeps the filling smooth.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes