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Eggs, Patties of

Egg patties made with Bechamel, tinned tongue, mushrooms, and optional truffle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Eggs, Patties of

Ingredients

Directions

Make the custards

  1. Separate the egg whites from the yolks.

  2. Place the egg whites in a bowl with a little Bechamel and season with salt and cayenne. Beat until well mixed, then strain into a buttered mold.

  3. In another buttered mold, combine the egg yolks with a little hot water and seasoning.

  4. Steam both molds until the custards are set.

  5. Once cooled, cut both custards into thin slices and stamp out rounds.

Make the filling and bake

  1. Chop the truffles and combine them with the mushrooms in a saucepan.

  2. Add enough Bechamel to moisten the mixture.

  3. Bake in buttered patty pans for 10 minutes.

  4. 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. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  4. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

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

What each ingredient does

Eggs
Egg whites and yolks set into firm custards that form the patty structure.
Bechamel sauce
Adds moisture and a smooth, creamy texture to the custards and filling.
Tinned mushrooms
Provide the moist, savoury bulk of the filling.
Tinned tongue
Adds savoury meatiness to the dish.

The step that matters

Steaming the custards. Egg custard sets when proteins coagulate at moderate heat. Too much heat or too long makes it rubbery, curdled, or full of holes, so steam gently and stop as soon as it is set.

“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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