Skip to main content
Main

Chicken Patties

Chicken patties made with minced fowl, tomato pulp, cream, cayenne pepper, salt, and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Chicken Patties

Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chicken Patties

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the filling

  1. Mix the tomato pulp with the minced fowl.

  2. Add the cream, cayenne pepper, and salt.

Assemble and bake

  1. Line patty tins with pastry and fill with the mixture.

  2. Cover with more pastry and bake at 400°F (200°C).

Serve

  1. Serve on a folded napkin as quickly as possible.

  2. Garnish with a sprig of parsley.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Tomato + creamtop 32% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Minced fowl
Forms the main body of the filling and gives the patties their meaty texture.
Tomato pulp
Adds moisture and acidity to the filling, keeping the mixture soft during baking.
Cream
Adds richness and moisture, softening the filling for a smoother bite.
Pastry
Encloses the filling and browns in the oven, forming the crisp outer shell.

The step that matters

Covering and baking the patties. The pastry must be sealed well around the filling so juices do not leak out, and the oven must be hot enough to set the pastry and cook the filling through.

Swap the tomato

How well each one fits the dish's main ingredients (cream, pepper):

  1. Spinachfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against cream, pepper. 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.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes