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Chicken Patties

Chicken patties made with minced chicken, pepper, salt, parsley, onion, moistened with gravy or cream, lined in pastry shells, topped with cracker and butter, baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Patties

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken 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.

Prepare the filling

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine minced chicken, pepper, salt, parsley, and onion.

  3. Moisten the mixture with chicken gravy or cream.

Fill and bake

  1. Line scalloped shells with pastry and fill them with the chicken mixture.

  2. Sprinkle grated cracker over the top of each pattie.

  3. Add a small piece of butter on top of each.

  4. Bake in the preheated oven until golden brown.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold roasted or boiled chicken
Forms the main body of the filling and carries the flavour.
Chicken gravy or cream
Adds moisture so the minced chicken stays soft rather than dry when baked.
Pastry
Forms the shell that holds the filling and crisps as it bakes.
Butter
Adds fat that helps the top brown and gives richness.
Grated cracker
Forms a crumb topping that adds crunch and helps the top brown.

The step that matters

Moistening the chicken mixture. Cooked chicken is lean and dries out quickly in the oven. Adding enough gravy or cream before filling keeps the filling tender, so add it gradually until the mixture just holds together.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pepper, parsley, butter):

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, parsley, butter. 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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