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Pates De Dinde Ou Volaille

A savory patty made from minced turkey or chicken, ham or tongue, mushrooms, and a creamy sauce, baked in patty cases.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Pates De Dinde Ou Volaille

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 the oven to 350°F (175°C).

  2. Mince the turkey or chicken, ham, and mushrooms.

Make the filling

  1. Melt the butter in a small saucepan, then stir in the flour.

  2. Gradually add the stock and milk, stirring constantly until it boils.

  3. Cook for 10 minutes, then strain the mixture.

  4. Add the minced meat, season with salt, pepper, nutmeg, and cayenne.

  5. Stir in the cream and lemon juice, and let it simmer gently for 10-15 minutes.

Fill and serve

  1. Reheat the patty cases and fill them with the mixture.

  2. Garnish with parsley and serve.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Cooked turkey or chicken
Provides the main body and protein of the filling.
Butter
Enriches the sauce and carries flavour through the roux.
Flour
Thickens the stock and milk into a smooth, spoonable sauce.
Cream
Adds richness and a silkier, softer texture to the filling.

The step that matters

Stirring the flour-stock mixture until it boils. Flour must be stirred constantly as liquid is added, or it clumps. Once it boils, the starch thickens the sauce evenly, so the filling sets smoothly rather than lumpy.

Swap the nutmeg

How well each one fits the dish's main ingredients (turkey, ham, mushroom, butter, flour, milk, pepper):

  1. Thymefits better
  2. Nutmegthe original
  3. Marjoramfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against turkey, ham, mushroom, butter, flour, milk, pepper. 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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