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Croustades, or Dresden Patties

Stuffed French rolls filled with seasoned minced meat and coated with sauce, then fried or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Croustades, or Dresden Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rolls

  1. Cut thick slices from a French roll and scoop a hollow in the center.

  2. Fry the rolls in hot fat until lightly browned, about 10 minutes.

  3. Drain and dry them in a 400°F (200°C) oven for a few minutes.

Fill and serve

  1. Fill the hollow with nicely seasoned mince moistened with stiff white sauce.

  2. Alternatively, dip the rolls in milk, drain, brush with egg, dip in bread crumbs, and fry.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

French rolls
Form the hollow vessel that holds the filling and crisps when fried.
Seasoned minced meat
Provides the savory filling that makes up the body of the dish.
Stiff white sauce
Moistens the mince and binds it so it stays together inside the roll.
Egg
Adds binding and helps bread crumbs adhere to the coated rolls for browning.
Bread crumbs
Form a crisp, golden browned crust when the coated rolls are fried.

The step that matters

Frying the rolls in hot fat until lightly browned. Hot fat sears the bread quickly, setting a crisp, browned shell before it absorbs grease. Fat that is not hot enough soaks in and leaves the roll soggy and heavy.

“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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