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Crayfish, Shrimp, or Prawn Patties

Seafood patties made from crayfish, shrimp, or prawns mixed with hollandaise sauce, baked in short pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crayfish, Shrimp, or Prawn Patties

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the cases

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

  2. Line small deep patty tins with short pastry.

  3. Grease the tins with butter.

  4. Line the pastry with buttered paper.

  5. Fill the pastry with rice.

  6. Bake in the oven until golden.

Make the filling

  1. Chop the picked prawns or crayfish into small dice.

  2. Stir the chopped seafood into the hollandaise sauce.

  3. Heat gently without boiling.

Fill and serve

  1. Remove the paper and rice from the pastry cases.

  2. Fill the pastry cases with the seafood mixture.

  3. Serve hot.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Short pastry
Forms the crisp case that holds the filling.
Prawns, shrimps, or crayfish
Provides the main seafood flavour and texture of the filling.
Hollandaise sauce
Binds the chopped seafood into a rich, creamy filling.

The step that matters

Heat gently without boiling. Hollandaise is an emulsion of egg yolk and butter. Boiling can cause it to curdle and separate, leaving a grainy, greasy filling instead of a smooth one.

“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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