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Fritters of Cold Meat

Fritters made from marinated slices of cold meat coated in batter and fried, served with mashed potato rounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fritters of Cold Meat

Ingredients

Directions

Marinate and fry the meat

  1. Sprinkle lemon juice, parsley, onion, pepper, and salt over the slices of meat. Marinate for 1.5 hours.

  2. Dip the marinated meat into Kromesky batter and fry in hot fat until light brown.

Serve

  1. Serve on a folded napkin and garnish with fried parsley.

Make and fill the potato cases

  1. Roll mashed potatoes to 1.5 inches thick and cut into rounds with a small cutter.

  2. Use a smaller cutter to mark the center of each round without cutting through.

  3. Coat with egg and bread crumbs, then fry in hot fat. Drain on paper.

  4. Carefully remove the center from each round and fill with the meat mixture.

  5. Place the soft potato removed from the centers into a piping bag with a vegetable rose forcer and pipe a rose on top of each casolette.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  5. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

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

What each ingredient does

Slices of cold meat
Forms the main filling, flavoured by the marinade before frying.
Mashed potatoes
Shapes the edible case, which holds the filling and is piped with a decorative rose.
Kromesky batter
Forms a coating that browns and crisps when fried in hot fat.
Lemon juice
Adds acidity that brightens the flavour of the marinated meat.

The step that matters

Removing the centre from each potato round. The cut-out must leave an intact rim and base, because a thin wall of mashed potato can tear and cannot hold the filling or survive frying if cut through.

Swap the onion

How well each one fits the dish's main ingredients (meat, lemon, parsley, pepper, potato):

  1. Carrotfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against meat, lemon, parsley, pepper, potato. 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.

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