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Cakes Made of Cold Meat or Poultry

Cakes made from finely minced cold poultry or meat, seasoned with pepper, salt, bread crumbs, and boiled egg yolks, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cakes Made of Cold Meat or Poultry

Ingredients

Directions

Prepare

  1. Mince the cold poultry or meat finely.

  2. Season with pepper and coarse sea salt to taste.

  3. Mix thoroughly and form into small cakes using bread crumbs and yolks of boiled eggs.

Cook and serve

  1. Fry the cakes until they are a light brown.

  2. Serve hot.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold poultry or meat
Forms the main body of the cakes and supplies their savoury flavour.
Bread crumbs
Absorb moisture and help the mixture hold together in shaped cakes.
Yolks of boiled eggs
Add richness and fat that bind the mince and crumbs into a cohesive mixture.

The step that matters

Forming and frying the cakes. The mixture must be mixed thoroughly and shaped firmly so the cakes hold together. Frying then browns the surface through the Maillard reaction, which gives flavour and colour, and the cakes should be turned to brown evenly.

“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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