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Ham Pate

A pate made from finely chopped ham, veal, tongue, pork, pork sausages, pork brawn, and pigs' feet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Ham Pate

Ingredients

Directions

Prepare

  1. Finely chop the ham, veal, and tongue.

  2. Mix in the pork, pork sausages, and pork brawn.

  3. Add the pigs' feet for flavor.

Blend and set

  1. Blend all ingredients until smooth.

  2. Shape into a pate and refrigerate until firm.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Ham + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together2,638 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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

What each ingredient does

Ham
Adds savory, meaty flavor to the pâté.
Veal
Contributes mild meat flavor and body to the mixture.
Tongue
Adds rich, meaty flavor and a tender texture.
Pork
Provides the main meaty base and fat for a smooth texture.
Pork brawn
Its gelatin helps the pâté set firm when chilled.
Pigs' feet
Adds collagen, which contributes gelatin to help the pâté set.

The step that matters

Blending until smooth. Blending all the meats until smooth gives the pâté an even, spreadable texture. Under-blending leaves coarse pieces, while over-blending can warm the mixture and soften the fat, so a cold, short blend works best.

“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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