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Chicken Patties

Baked chicken patties made with minced chicken, seasonings, gravy or cream sauce, pastry-lined shells, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Patties

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Patties

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Preheat the oven to 400°F (200°C).

  2. Mince the cold chicken finely.

  3. Season the chicken with pepper, coarse sea salt, parsley, and onion.

  4. Moisten the mixture with chicken gravy or cream sauce.

Fill and bake

  1. Line scalloped shells with pastry and fill them with the chicken mixture.

  2. Sprinkle bread crumbs over the tops.

  3. Place two or three small pieces of butter on each patty.

  4. Bake until golden brown.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cold chicken
Forms the main body of the filling and provides the savory meat base.
Chicken gravy or cream sauce
Adds moisture so the minced filling stays tender rather than dry during baking.
Pastry
Forms the shell that holds the filling and crisps as it bakes.
Bread crumbs
Form a crisp topping that browns in the oven.
Butter
Adds fat that enriches flavor and promotes browning on the surface.

The step that matters

Moisten the mixture before filling. Minced cooked chicken dries out easily in the oven. Enough gravy or cream sauce keeps the filling moist and tender, so it should be well blended in before the shells are filled.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pepper, parsley, bread, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, parsley, bread, butter. 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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