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Meat Pattie

A layered patty of sausage, pork, veal, chicken, quail, and truffles glazed with egg yolk and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Meat Pattie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Mix the sausage meat with the eggs, brandy, and sherry.

  3. Prepare a rich paste for the bottom of the pan.

Layer and bake

  1. Layer the fresh pork in the pan, seasoning with salt, pepper, and nutmeg.

  2. Add a layer of veal, seasoned the same way as the pork.

  3. Next, add a layer of beaten sausage meat.

  4. Then, layer the chicken and quail, adding truffles between each layer.

  5. Cover tightly with the paste, making small air holes.

  6. Brush the surface with the egg yolk to glaze.

  7. Cook slowly in the oven for 4 hours to make jelly.

Finish and serve

  1. After cooking, cut a small hole in the top and fill with jelly.

  2. Place in a cold area until ready to serve.

  3. Slice and serve like cheese.

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. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Pork + quailtop 7% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Chicken + quailtop 9% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Sausage meat
Binds the layers together and adds richness and savory flavor to the loaf.
Eggs
Help bind the sausage mixture and set into a firm, sliceable texture when cooked.
Fresh pork
Forms the meaty base layer, contributing flavor and moisture to the finished loaf.
Veal
Adds tender meat texture and mild flavor to the layered filling.
Chicken
Contributes lean meat texture and flavor to the layered filling.
Quail
Adds delicate meat texture and flavor to the layered filling.

The step that matters

Cook slowly in the oven for 4 hours to make jelly. Long, gentle cooking lets the meats release gelatin from connective tissue, which sets into the jelly that fills the loaf. High heat would toughen the meat and could leave the jelly unset.

“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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