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Veal Patties

Veal patties made from stewed veal, salt pork, celery, and yellow top, bound with flour, egg yolk, and milk, served in flaky crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 the veal and salt pork gently for 10-15 minutes.

  2. Season the stew with pepper, coarse sea salt, celery, and yellow top.

  3. Stir in a mixture of flour, egg yolk, and enough milk to form a thin batter.

  4. Bring the mixture to a boil.

Assemble and serve

  1. Roll out the flaky crust and cut into rounds the size of small sauce plates.

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

  3. Place a spoonful of the stew in each crust, cover with the top, 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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

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

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

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 that forms the body of the filling.
Salt pork
Adds fat and savory flavor to the stew as it cooks.
Flour
Thickens the stew into a batter-like filling that holds its shape.
Egg yolk
Enriches the filling and helps it set and bind when heated.

The step that matters

Bringing the mixture to a boil after adding the batter. Once flour is stirred in, the mixture must be heated enough for the starch to gelatinize and thicken. Boiling fully cooks the flour and yolk, so the filling sets rather than staying runny or tasting raw.

Swap the celery

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

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

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