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Cheese Patties

Cheese patties made with puff pastry, filled with melted cheeses and sauce, topped with whipped egg white and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parmesan cheese and cheddar cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 592 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Patties

8 patty cases
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. Prepare 8 patty cases, 3 inches in diameter.

  2. Bake the cases.

  3. Remove the lids and scoop out the soft inside, keeping the cases warm.

Make the filling

  1. Stir the cream, white sauce, and cheeses in a saucepan over low heat until melted.

  2. Add cayenne and salt to taste, then fill the cases with the mixture.

Top and bake

  1. Mix a little grated cheese into the whipped egg white and arrange it roughly on top of each patty.

  2. Sprinkle with Krona pepper and bake in a moderate oven at 350°F (175°C) until the meringue is crisp and lightly browned.

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. Parmesan cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Cheddar cheese + creamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,036 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Parmesan cheese + creamtop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Egg white
Whipped, it forms a meringue topping that crisps and browns in the oven.
Cheshire or cheddar cheese
Melts into the filling, adding richness and savory flavor.
Parmesan cheese
Adds sharp, salty flavor and browns well under the topping.
Thick white sauce
Gives the filling body so it holds together inside the case.
Cream
Adds moisture and richness to the cheese filling.

The step that matters

Melting the cheese filling gently. Cheese proteins toughen and turn grainy or greasy if overheated, so the cream, white sauce and cheeses should be stirred over low heat only until smooth.

“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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