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Oyster Patties

Oyster patties are puff pastry rounds filled with a mushroom and oyster mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Oyster 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 cases

  1. Roll out the puff pastry to ½ inch thick.

  2. Cut the puff pastry into rounds with a cutter.

  3. Use a smaller cutter to press the center of each round to a depth of ¼ inch.

  4. Place the rounds on a baking sheet.

  5. Bake at 400°F (200°C) for 7-10 minutes until browned.

  6. Remove the patties and take out the small center piece of each.

  7. Scoop out a little of the inside of each patty.

Make the filling

  1. Sauté the mushrooms in butter for 8-10 minutes.

  2. Remove the mushrooms from the pan and add flour, cream, oyster liquor, salt, pepper, cayenne, and nutmeg to the pan.

  3. Stir and boil the mixture well.

  4. Add the oysters (cleaned and halved) and lemon juice to the pan.

  5. Mix the mixture well.

Assemble and serve

  1. Fill each patty case with the mixture.

  2. Place the small piece of pastry on top of each filled patty.

  3. Serve piled high on a dish.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together11,318 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Nutmeg + peppertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together13,015 recipes

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

  5. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

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

What each ingredient does

Puff pastry
Forms the crisp, flaky shell that holds the filling and browns in the oven.
Oysters
Provide the main flavor and a tender texture when cooked briefly in the sauce.
Flour
Thickens the cream and oyster liquor into a smooth, cohesive filling.
Cream
Adds richness and a silky mouthfeel to the filling.
Button mushrooms
Add earthy flavor and moisture to the filling.
Butter
Adds fat and rich flavor and helps brown the mushrooms.

The step that matters

Boil the flour mixture well. Flour only thickens fully when it reaches a boil and cooks through. If it is undercooked, the sauce stays thin and the filling can taste pasty or raw.

“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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