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Veal Patties

Veal patties made with stewed veal, salt pork, celery, and a light crust.

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

Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Patties

Ingredients

Directions

Make the filling

  1. Stew veal and salt pork in a pot for 10‑15 minutes.

  2. Season with pepper, salt, celery, and yellow top celery.

  3. Mix flour, egg yolk, and milk to form a thin batter; stir into the stew and bring to a boil.

Assemble the patties

  1. Make a light, flaky crust for the patties, cutting rounds the size of a small sauce plate.

  2. Cut halfway through the center of each round to create a cover.

  3. Fill each crust with a spoonful of the stew, place the top on, and serve.

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 + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the meat base of the filling, becoming tender as it stews.
Salt pork
Adds fat and savory richness to the stewed filling.
Egg yolk
Enriches and thickens the batter as it cooks into the stew.
Flour
Thickens the stew into a binding sauce that holds the filling together.
Celery
Contributes a fresh, aromatic vegetable flavor to the stew.

The step that matters

Bringing the thin batter to a boil in the stew. Flour must be stirred in smoothly and the mixture brought to a boil so the starch gelatinizes and thickens the stew; undercooked flour tastes raw and the filling stays loose.

Swap the celery

How well each one fits the dish's main ingredients (veal, pork, pepper, flour, egg, milk, butter):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Sagefits better
  4. Celerythe original

Fit is the average pairing score against veal, pork, pepper, flour, egg, milk, 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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