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Meat Patties

Meat patties made with veal, ham, cream, gravy, lemon, spices, and baked in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Meat Patties

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. In a stewpan, combine minced veal, minced ham, cream, veal gravy, lemon peel, cayenne, salt, pepper, lemon juice, and butter.

  2. Stir over medium heat for 10 minutes, ensuring the mixture does not burn.

Bake the shells

  1. Roll out puff pastry to 1 inch thick and line patty pans with it.

  2. Place a small piece of bread in each pastry shell and cover with another layer of pastry.

  3. Brush the tops with egg yolk and bake at 400°F (200°C) for about 30 minutes.

Fill and serve

  1. Once baked, cut a round piece from the top, remove the bread, and fill the patties with the meat mixture.

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Forms the main meaty body of the filling.
Ham
Adds salty, savory flavor to the filling.
Cream
Adds moisture and a soft, smooth texture to the mixture.
Butter
Adds richness and fat, helping the filling stay smooth and tender.
Veal gravy
Adds savory depth and extra moisture to the filling.
Puff pastry
Forms flaky, layered shells that rise and brown in the oven.

The step that matters

Stirring the filling over medium heat. The mixture holds cream, butter and meat proteins and sugars that scorch quickly against hot metal. Constant stirring spreads heat evenly and keeps the filling smooth rather than burnt on the bottom.

“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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