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Oyster Patties

Oyster patties are baked oysters wrapped in puff pastry, seasoned with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Patties

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.

Cook the oysters

  1. Put oysters in a saucepan and cover with oyster liquor.

  2. Bring to a boil, skim well, and stir in butter, pepper, and salt.

Assemble and bake

  1. Line patty pans with puff pastry.

  2. Fill with oysters, cover with pastry, and bake for 20 minutes at 400°F (200°C).

  3. You may omit the upper crust if desired.

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 + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 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
Form the main filling and supply the briny, savory flavor of the patties.
Oyster liquor
Provides cooking liquid that moistens the oysters and carries their flavor into the filling.
Butter
Adds fat for richness and a smooth, rounded mouthfeel to the filling.
Puff pastry
Forms flaky layers that rise and brown in the oven, enclosing the filling.

The step that matters

Skim the oysters as they come to a boil. Skimming removes foam and impurities from the liquor, keeping the filling clean-tasting and the sauce clear. Oysters cook quickly once boiling, so overheating them makes them firm and rubbery.

“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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