Skip to main content
Main

Veal Patties

Veal patties made from cooked veal and ham, seasoned and thickened with stock, cream, lemon, and roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓
Veal Patties

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Patties

Ingredients

Directions

Prepare

  1. Mince the cooked veal and ham.

  2. Season with salt, pepper, cayenne, and nutmeg.

Make the filling

  1. Moisten with veal stock, cream, and lemon juice.

  2. Thicken the mixture with white roux or a flour and butter paste.

  3. Boil the mixture until it thickens and flavors meld.

  4. Optionally, add grated cheese before serving.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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

Cooked veal
Provides the main meat body and flavor of the patties.
Ham
Adds savory, salty depth alongside the veal.
Veal stock
Moistens the mixture and adds meaty flavor.
Cream
Adds richness and a softer, moister texture.
White roux or flour and butter
Thickens the mixture so it holds together as a patty.

The step that matters

Boil the mixture until it thickens. The flour or roux only thickens fully once it has been heated long enough for the starch to swell. Stopping early leaves a thin mixture that is hard to shape and may taste floury.

Swap the lemon

How well each one fits the dish's main ingredients (veal, ham, pepper, nutmeg, cream, flour, cheese):

  1. Lemonthe original
  2. Figfits about as well
  3. Limefits less well
  4. Applefits less well

Fit is the average pairing score against veal, ham, pepper, nutmeg, cream, flour, cheese. 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.

More veal patties recipes

Fried 4 See all 52 →

You might also like

Lemon SauceLemon Sauce236 recipesMacaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipes