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Veal Patties

Stewed veal, onion, and celery thickened with butter and flour, seasoned with parsley, nutmeg, salt, and pepper.

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

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Patties

Ingredients

Directions

Make the veal

  1. In a pot, combine veal, onion, celery, and enough water or chicken stock to cover.

  2. Stew until the veal is tender.

  3. Remove the vegetables from the pot.

Finish and serve

  1. Thicken the broth with butter and flour.

  2. Stir in chopped parsley, grated nutmeg, salt, and pepper.

  3. Serve in pattie cases or shells.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Celery + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together1,331 recipes

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

  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
Provides the main meat, which becomes tender through slow stewing in liquid.
Butter
Adds richness and fat to the thickened broth, giving it a smoother mouthfeel.
Flour
Thickens the broth into a sauce when cooked with the butter.

The step that matters

Stew until the veal is tender. Gentle, moist heat breaks down the connective tissue in lean veal. Stopping too early leaves the meat firm and chewy, while overcooking dries it out.

Swap the onion

How well each one fits the dish's main ingredients (veal, celery, chicken, butter, flour, parsley, nutmeg):

  1. Carrotfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, celery, chicken, butter, flour, parsley, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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