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Patties of Force Meat

A pastry-wrapped patty filled with seasoned veal farce, brushed with egg yolk mixture and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Patties of Force Meat

twelve patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Roll out the puff pastry and cut out twelve round pieces.

Assemble

  1. Form small balls of the veal farce and place one in the center of each pastry piece.

  2. Cut out another round piece of pastry and place it lightly over the farce without pressing down the sides.

  3. Mix the egg yolk with water and brush the tops of the patties.

Bake and serve

  1. Bake until golden brown and serve 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.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Puff pastry
Forms the flaky, layered shell that puffs and crisps around the filling as it bakes.
Veal farce
Provides the seasoned, savory filling that sets firm inside the pastry when baked.
Egg yolk
Gives the tops of the patties a glossy, golden-brown finish as they bake.

The step that matters

Sealing the top pastry without pressing the sides. Pressing the edges together can seal the pastry too tightly, so steam cannot escape and the layers cannot puff evenly. Resting the lid lightly over the farce lets the pastry rise in the oven.

“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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