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Veal Patties, Fried

Fried veal patties made with minced veal, ham, egg, stock, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Patties, Fried

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine the minced veal and ham.

  2. Season with salt, cayenne, grated lemon rind, and nutmeg.

  3. Mix in the chopped hard-boiled egg.

  4. Moisten the mixture with flavored stock and add a little cream.

Shape the patties

  1. Roll out the pastry to ¼ inch thickness.

  2. Place small mounds of the meat mixture on the pastry, spaced 1 inch apart.

  3. Cover with another piece of pastry and cut out patties with a round cutter.

  4. Moisten the edges and press the pastry together around the filling.

Fry and serve

  1. Fry the patties in hot fat until lightly browned, about 15 minutes.

  2. Drain and serve on a folded napkin garnished with parsley.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

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

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 filling and body of the patty.
Ham
Adds savory, salty flavor to the cooked meat filling.
Hard-boiled egg
Binds the filling and adds a soft, rich texture.
Flavored stock
Moistens the filling so it stays juicy; a strong jelly stock also helps it hold together.
Pastry
Forms the outer casing that crisps and browns when fried.

The step that matters

Press the pastry edges firmly together. Moistened edges that are pressed well seal the filling inside. If they are not sealed, the filling can leak into the hot fat and the patty can break apart while frying.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, ham, pepper, lemon, egg, cream, parsley):

  1. Tarragonfits about as well
  2. Marjoramfits about as well
  3. Thymefits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, ham, pepper, lemon, egg, cream, parsley. 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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