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Veal and Ham Patties

Patties of minced veal and ham served in a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon 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 ↓

Veal and Ham Patties

Ingredients

Directions

Prepare the pastry

  1. Line patty pans with puff pastry.

  2. Bake until golden.

Make the filling

  1. In a saucepan, combine cream and white stock.

  2. Thicken the sauce with butter rolled in flour. Simmer until smooth.

  3. Add pepper, salt, cayenne, nutmeg, lemon rind, and lemon juice.

  4. Stir in the minced veal and ham. Simmer gently until heated through, about 10-15 minutes.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Provides the main meaty body of the filling.
Ham
Adds savoury, salty flavour to the minced filling.
Cream
Adds richness and moisture to the sauce.
Butter
Enriches the sauce and, with flour, forms a roux that thickens it.
Flour
Thickens the sauce when cooked with butter, giving it body.

The step that matters

Thicken the sauce with butter rolled in flour. Flour must be cooked in the hot liquid and whisked until smooth; otherwise it stays lumpy or tastes raw. Simmering lets the starch swell and the sauce thicken evenly.

“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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