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Veal Patties

Veal patties made with minced veal, parsley, lemon peel, nutmeg, salt, cream, gravy, ham, wrapped in puff pastry and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Veal Patties

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Patties

Ingredients

Directions

Prepare the filling

  1. Mince some veal and mix with parsley, lemon peel, nutmeg, and coarse sea salt.

  2. Add cream and gravy to moisten the mixture.

  3. Scrape a little ham into the mixture and warm it slightly.

Bake and serve

  1. Place puff pastry into patty pans and cover with more pastry.

  2. Put a small piece of bread in the center of each pastry to hold the veal.

  3. Bake until golden, then remove the bread and fill with warm veal mixture.

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.

Photo for illustrative purposes only · Contact us to use it

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal
Forms the main meaty body of the filling.
Cream
Adds moisture and richness, keeping the filling soft and tender.
Gravy
Moistens the mixture and adds savory depth to the filling.
Puff pastry
Forms the flaky shell that puffs and browns as it bakes.
Ham
Adds salty, savory flavor to the veal filling.
Bread
Holds the pastry shape in the centre while baking, then is removed.

The step that matters

Bake until golden, then remove the bread and fill with warm veal mixture.. Puff pastry rises and sets through hot oven heat, so the shell must be fully baked before the filling goes in. Filling a shell that is still raw can leave it soggy and collapsed.

“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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