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Bread Patties

Bread patties made with chicken or veal, ham, mushrooms, and a buttery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Bread Patties

Ingredients

Directions

Prepare the bread cases

  1. Cut the bread into 2‑inch thick slices, then cut into rounds 2 inches in diameter, and cut each round halfway through with the cutter.

  2. Remove the center of the bread.

  3. Dip the rounds in cream and drain thoroughly.

  4. Brush the rounds with beaten egg and toss them in breadcrumbs.

  5. Fry the rounds until golden brown.

Make the filling

  1. Make the sauce by melting butter, adding flour, and gradually stirring in stock and 2 tablespoons of cream.

  2. Add diced chicken or veal, minced ham, and mushrooms to the sauce.

  3. Season the sauce to taste.

  4. Heat the mixture through.

Assemble and serve

  1. Pile the sauce into the patties.

  2. Garnish the patties.

  3. Serve the patties very hot.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Chicken or veal
Forms the bulk of the filling, providing the main meaty texture.
Butter
Enriches the sauce and carries flavour in the base of the filling.
Flour
Thickens the stock and cream into a smooth, binding sauce.
Cream
Adds richness and moisture to the sauce and softens the bread when dipped.
Eggs (in the method)
Binds the breadcrumb coating so it adheres and browns when fried.
Mushrooms
Adds earthy moisture and savoury depth to the filling.

The step that matters

Fry the rounds until golden brown. Bread soaked in cream can absorb fat and turn greasy or fall apart if the oil is not hot enough. Sufficiently hot oil browns the breadcrumb coating quickly and seals the surface, keeping the case crisp enough to hold the sauce.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, butter, ham, flour, cream, pepper, mushroom):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Avocadofits less well
  4. Grapefits less well

Fit is the average pairing score against chicken, butter, ham, flour, cream, pepper, mushroom. 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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