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Veal Patties

Veal patties made with minced veal, ham, butter, flour, cream, gravy, spices, and lemon, served in puff pastry shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Veal Patties

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Patties

Ingredients

Directions

Make the filling

  1. In a stew pan, combine minced veal and ham.

  2. Add butter bits rolled in flour, cream, and veal gravy.

  3. Season with cayenne pepper, nutmeg, grated lemon peel, and lemon juice.

  4. Set the pan over medium heat and simmer until warmed, stirring to prevent burning.

Fill and serve

  1. Fill baked puff pastry shells with the mixture.

  2. Serve the patties warm or cold.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  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

Cold roast veal
Forms the main body of the filling, giving the patties their meaty texture.
Cold boiled ham
Adds savory, salty flavor that complements the mild veal.
Butter
Adds richness and fat that keeps the filling moist and smooth as it warms.
Cream
Adds moisture and a silky texture that binds the minced meats together.
Veal gravy
Adds concentrated meaty flavor and moisture to the filling.
Lemon juice
Adds acidity that brightens the rich, creamy filling.

The step that matters

Simmer gently while stirring. Cream and butter scorch easily over direct heat, and the fine minced meat can stick and burn to the pan bottom. Constant stirring over medium heat keeps the filling smooth and evenly warmed.

“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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