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Cheese Patties

Cheese patties made with puff pastry, cheese sauce, and a meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parmesan cheese and cheddar cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 592 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Patties

8 patty cases
Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the cases

  1. Prepare 8 patty cases, 4 inches in diameter, and keep them hot after baking.

  2. Scoop out the soft inside of the cases. Preserve the lids.

Make the filling

  1. Stir the cream, white sauce, and cheeses over low heat until melted. Add cayenne and salt to taste.

  2. Fill the cases with the mixture.

  3. Mix a little grated cheese into the whipped egg white. Place the mixture in the center of each patty.

Bake and serve

  1. Sprinkle with Krona pepper.

  2. Bake in a moderate oven (350°F / 175°C) until the meringue is crisp and lightly browned.

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. Parmesan cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Cheddar cheese + creamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,036 recipes

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

  5. Parmesan cheese + creamtop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Egg white
Whipped into a meringue that bakes crisp and lightly browned on top.
Parmesan cheese
Melts into the filling and adds savory, sharp flavor.
Cheshire or cheddar cheese
Melts into the sauce to give the filling its body and cheesy flavor.
Thick white sauce
Provides a thick base that holds the cheese and cream together in the filling.
Cream
Adds moisture and richness to the melted cheese filling.

The step that matters

Stir the cream, white sauce, and cheeses over low heat until melted. Cheese proteins toughen and turn grainy or oily when overheated, so low heat keeps the filling smooth and cohesive.

“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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