Skip to main content
Main

Veal Patties

Veal patties made from minced veal and ham, mixed with butter, cream, gravy, spices, and lemon, then filled into puff pastry shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Veal Patties

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Patties

Ingredients

Directions

Prepare the filling

  1. In a stew pan, combine minced veal and ham.

  2. Add butter, cream, and veal gravy.

  3. Season with cayenne pepper, nutmeg, grated lemon peel, and lemon juice.

Heat and serve

  1. Set the pan over medium heat and simmer until warmed, stirring to prevent burning.

  2. Fill baked puff pastry shells with the mixture.

  3. Serve the patties warm or cold.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Forms the main body of the filling, giving it a minced, meaty texture.
Ham
Adds savory, salty flavor and a firmer bite to the minced filling.
Butter
Adds richness and fat that keeps the filling moist and smooth.
Cream
Adds moisture and softness, helping the filling stay tender when warmed.
Veal gravy
Adds savory depth and moisture to bind the minced meats together.

The step that matters

Simmer until warmed, stirring constantly. The filling is rich in butter and cream, which can scorch or separate if overheated. Gentle heat with stirring warms it evenly and keeps the texture smooth.

“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.

More veal patties recipes

Fried 4 See all 52 →

You might also like

Lemon SauceLemon Sauce236 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes