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Veal Patties

A pastry-wrapped veal and ham patty baked with cream and stock.

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

Why it works: Lemon and pepper 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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Chop the veal and ham very finely.

  2. Pound the mixture with salt, pepper, nutmeg, lemon rind, and lemon juice until smooth.

  3. Gradually moisten with stock.

  4. Rub the mixture through a fine sieve.

  5. Stir in the cream.

  6. Season to taste.

Shape and bake

  1. Roll out the puff paste to a thickness of ¼ inch.

  2. Cut out 8–9 rounds, 2½ inches in diameter.

  3. Brush the rounds with beaten egg.

  4. Make a small incision in the center of each round with a smaller cutter.

  5. Bake in a hot oven at 400°F (200°C) until done.

Fill and serve

  1. Remove the tops, scoop out the soft inside, fill with the mixture, and replace the tops.

  2. Serve hot or cold, reheating in the oven if serving 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.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Lean cooked veal
Forms the main body of the filling, giving it a finely textured, meaty bulk.
Lean cooked ham
Adds savory, salty flavor to the filling alongside the veal.
Cream
Adds richness and moisture, softening the smooth texture of the pounded filling.
Rich stock
Moistens the minced meat so it becomes a smooth, spreadable mixture.
Puff paste
Forms a flaky, crisp case that puffs and browns in the hot oven.

The step that matters

Rub the mixture through a fine sieve. Sieving breaks down fibres and removes gristle so the filling becomes smooth and uniform. Skipping it leaves a coarse, stringy filling that does not spread or bite well.

“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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