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Forcemeat Puddings

A savory pudding made from minced veal or chicken and duck or game, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Forcemeat Puddings

Ingredients

Directions

Prepare the molds

  1. Grease small molds with butter.

  2. Line the molds with minced veal or chicken.

Fill and poach

  1. Fill the center with minced duck or game, then cover with more minced veal or chicken.

  2. Smooth the top with a knife and poach in boiling water for 10 minutes.

  3. Remove from water and let cool slightly, then unmold the puddings.

Coat and fry

  1. Dip each pudding in beaten egg, then coat with breadcrumbs.

  2. Fry in butter or cooking fat 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.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Minced veal or chicken
Forms the outer meat layer that holds the pudding together and gives it a tender texture.
Minced duck or game
Forms the richer centre filling, adding flavour and moisture to the pudding.
Beaten egg
Binds the breadcrumb coating to the pudding so it adheres during frying.
Breadcrumbs
Form a crisp outer crust that browns when fried.

The step that matters

Unmolding after poaching. The puddings are poached, then must cool slightly before unmolding. Unmolding too early, while the meat is still hot and soft, can make them break apart, while letting them cool too long can make them stick to the mold.

“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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