Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Veal Patties
Ingredients
Directions
Make the stew
Cut portions of the neck or breast of veal into small pieces.
With a little salt pork cut fine, stew the veal gently for ten or fifteen minutes.
Season with pepper and salt, and add a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up.
Stir in a paste made of a tablespoonful of flour, the yolk of one egg, and milk to form a thin batter.
Let all come to a boil; the stew is ready for the patties.
Make the patties
Make the patties of a light, flaky crust, as for tarts, cut round the size of a small sauceplate.
Cut the centre of each crust about three inches deep, half way through, to be raised and serve as a cover.
Put a spoonful of the stew in each crust.
Lay the crust on top and serve.
Stewed oysters or lamb may be used in place of veal.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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.
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Celery + peppertop 5% of all pairsSmell alikestrongCooked together16,012 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Celery + flourtop 15% of all pairsSmell alikemoderateCooked together6,905 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal (in the method)
- Forms the main meat filling and gives the stew its savoury body.
- Flour
- Thickens the stew into a light batter-like sauce that clings to the meat.
- Egg yolk
- Enriches the thickened stew, adding richness and helping it set slightly.
The step that matters
Cut the crust centre half way through. Cutting only partway through lets the centre lift cleanly as a lid while the base stays intact to hold the stew. Cutting too deep may split the crust, and cutting too shallow stops the lid from rising.
Swap the celery
How well each one fits the dish's main ingredients (flour, egg, pepper):
- Turmericfits better
- Parsleyfits better
- Nutmegfits better
- Celerythe original
Fit is the average pairing score against flour, egg, pepper. 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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