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Veal Patties

A veal and ham patty mixture baked with flour, Parmesan, lemon rind, spices, veal stock, cream, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Veal Patties

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 ↓

Veal Patties

Ingredients

Directions

Prepare the cases

  1. Make patty cases as usual.

  2. Bake the patty cases.

Make the filling

  1. Mince the veal and ham together.

  2. Add flour, Parmesan, lemon rind, nutmeg, pepper, and salt, and mix thoroughly.

  3. Put the mixture in a saucepan and moisten with veal stock.

  4. Stir over gentle heat for 15 minutes.

  5. Add cream and lemon juice, and mix well.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 and structure of the filling.
Ham
Adds savoury, salty flavour that complements the veal.
Flour
Thickens the mixture as it heats, helping it hold together.
Parmesan
Adds savoury depth and helps the filling brown lightly.
Cream
Adds richness and a smooth, moist texture to the filling.
Lemon juice
Adds acidity that brightens the flavour of the rich filling.

The step that matters

Stir over gentle heat. Flour thickens the mixture as it heats, but high heat can scorch the bottom of the saucepan and make the filling grainy or stuck. Gentle heat lets the starch swell evenly and keeps the filling smooth.

“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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