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Veal Patties

Veal patties made with minced veal, ham, egg, mace, salt, pepper, lemon peel, wrapped in puff pastry and fried or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Veal Patties

Why it works: Pepper and lemon 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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Combine minced veal and ham in a bowl.

  2. Add chopped hard-boiled egg, mace, salt, pepper, and lemon peel.

  3. Moisten the mixture with gravy and cream.

Assemble and cook

  1. Roll out puff pastry thinly and cut into round or square pieces.

  2. Place the meat mixture between two pastry pieces and pinch the edges to seal.

  3. Fry in beef drippings until light brown.

  4. Or bake in patty pans brushed with beaten egg at 350°F (175°C).

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Ham + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  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

Veal
Forms the main meaty body of the filling, giving it substance and a savory flavor.
Ham
Adds salty, savory flavor that complements the mild veal.
Hard-boiled egg
Adds body and richness to the filling as it binds with the moist meat.
Gravy
Moistens the filling so it stays tender rather than dry when cooked.
Cream
Adds moisture and richness, keeping the filling soft and smooth.
Puff pastry
Encloses the filling and bakes or fries into flaky, layered browned layers.

The step that matters

Sealing the pastry edges. If the edges are not pinched firmly, the filling can leak out during frying or baking, leaving the patty dry and the pastry soggy. A tight seal keeps the moist filling inside as it heats.

Swap the mace

How well each one fits the dish's main ingredients (veal, ham, egg, pepper, lemon, cream, beef):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against veal, ham, egg, pepper, lemon, cream, beef. 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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