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Oyster Patties

A savory patty made from stewed oysters mixed with egg yolk and broth, then baked in a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and egg are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Patties

Ingredients

Directions

Prepare the filling

  1. Stew the oysters and reserve the broth.

  2. Add the yolk of 1 egg for every dozen oysters to the broth.

  3. Bring the mixture to a boil.

  4. Return the oysters to the broth.

Assemble

  1. Fill the crust with the mixture.

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. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 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

Oysters
Provide the main filling, cooked gently so they stay tender and plump.
Egg yolk
Thickens the broth into a rich, creamy filling as it heats.
Oyster broth
Adds moisture and briny flavour that carries the filling.

The step that matters

Bring the mixture to a boil. Egg yolk thickens when heated, but boiling too hard or too long can curdle it into a grainy texture. Keep the mixture at a controlled heat once the yolk is added.

“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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