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Preserve

Veal Patties

Veal patties made by cooking veal, thickening milk with flour, seasoning, and filling patties with the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Veal Patties

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Patties

Ingredients

Directions

Make the veal filling

  1. Cook veal in water until nearly dry.

  2. Boil milk in a saucepan.

  3. Thicken the milk with flour.

  4. Season the thickened milk with butter, pepper, and coarse sea salt.

  5. Add the cooked veal to the sauce.

  6. Keep the mixture hot.

Serve

  1. Fill patties with the mixture as you serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

Flour and butter 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

Milk
Forms the base of the creamy sauce that binds the veal together.
Flour
Thickens the boiled milk into a sauce that holds the veal in place.
Butter
Adds richness and a smooth, silky texture to the seasoned sauce.
Veal
Provides the main meat filling, which is cooked and then folded into the sauce.

The step that matters

Thicken the milk with flour. Flour must be stirred in while the milk is hot enough to gelatinise the starch; adding it too cold or in lumps leaves a grainy, uneven sauce that will not hold the veal well.

“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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