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Potato Frill

A frilled potato pastry filled with meat, baked briefly and glazed with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Potato Frill

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.

Make the potato mixture

  1. Boil and mash the potatoes.

  2. Mix in a little milk and butter until the mixture is not too soft.

  3. Season with coarse sea salt.

  4. While still hot, knead in the beaten egg.

Shape, bake and fill

  1. Shape the mixture into a fence around the inside of a shallow dish, fluting it with the round handle of a knife.

  2. Place in a 400°F (200°C) oven for one minute, being careful not to crack the fence.

  3. Quickly glaze with butter.

  4. Pour the meat carefully within the wall, ensuring it is not too thin to wash away the frill.

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

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

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Potatoes
Form the starchy base that holds the shape of the frill.
Milk
Adds moisture so the mash is soft enough to shape.
Butter
Adds fat for richness and helps the glaze brown in the oven.
Egg
Binds the mash and sets with heat to help the frill keep its shape.

The step that matters

Pouring the meat within the wall. A thin, runny filling can spread over and wash away the fluted frill. Pour gently and make sure the filling has enough body to stay inside the wall.

Swap the potato

How well each one fits the dish's main ingredients (milk, butter, egg, meat):

  1. Potatothe original
  2. Asparagusfits about as well
  3. Leekfits less well
  4. Capsicumfits less well

Fit is the average pairing score against milk, butter, egg, meat. 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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