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Beef or Veal Patties

A fried patty made from shredded underdone meat mixed with fat and salt, wrapped in a butter‑egg‑milk paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beef or Veal Patties

Ingredients

Directions

Prepare the filling

  1. Shred the underdone meat and mix with a little fat and coarse sea salt.

Make and shape the paste

  1. Make a plain paste using butter, eggs, and milk.

  2. Roll the paste thin and cut it into the shape of apple puffs.

  3. Fill the cut paste with the meat mixture, pinch the edges to seal.

Fry

  1. Fry the patties in hot oil until they are a nice 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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 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

Butter
Adds richness and fat that helps the paste turn tender and flaky.
Eggs
Give the paste structure and help it bind and set as it cooks.
Milk
Adds moisture to the paste and helps it roll out smoothly.

The step that matters

Pinch the edges to seal. If the edges are not sealed firmly, the filling can leak out during frying, and the patty may open or cook unevenly.

“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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