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Fish Patties

Fish patties made from oysters, cream, butter, egg yolk, and optional tail meat or salmon, baked in pastry crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fish Patties

Ingredients

Directions

Make the oyster filling

  1. Heat the oysters in cream or a little butter mixed with oyster liquor and seasoning.

  2. Thicken the mixture with the egg yolk.

  3. Pour the thickened mixture into pre-baked pastry crusts.

Add the shellfish and salmon

  1. Slice the tail meat from crayfish or lobsters.

  2. Add the sliced tail meat to the mixture.

  3. Scrape the salmon flesh.

  4. Season the salmon with cayenne pepper.

  5. Mix the salmon with butter or cream and egg yolk.

  6. Gently heat the salmon mixture over low heat until cooked.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

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

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

What each ingredient does

Large oysters
Provide the main seafood flavor and a tender texture when gently heated.
Cream
Adds richness and moisture to the filling.
Butter
Adds fat for richness and a smooth mouthfeel.
Oyster liquor
Adds moisture and a briny, savory oyster flavor.
Egg yolk
Thickens the mixture as its proteins set with gentle heat.

The step that matters

Gently heat the salmon mixture over low heat until cooked. Egg yolk proteins set at moderate temperatures and curdle or turn grainy if overheated. Low, gentle heat thickens the mixture smoothly without scrambling the yolk.

“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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