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Veal and Ham Pates

A baked pâté made with minced veal, ham, breadcrumbs, seasonings, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Veal and Ham Pates

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.

Make the filling

  1. Combine the minced veal, minced ham, bread crumbs, salt, cayenne, lemon juice, and ketchup in a bowl.

  2. Moisten the mixture with stock and heat it in a double boiler.

  3. Remove from heat and stir in the beaten egg.

Bake and serve

  1. Turn the mixture into heated pastry cases.

  2. Place in a hot oven at 400°F (200°C) until the egg is set, about 5 minutes.

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. Ham + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,536 recipes

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

  3. Bread + eggtop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Veal + hamtop 15% of all pairs
    Aroma overlaplow
    Mentioned together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Bread + peppertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together20,964 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

Cooked veal
Forms the main body of the pâté and gives it its meaty texture.
Cooked ham
Adds savory flavor and a firmer, more distinct meaty texture to the filling.
Egg
Binds the mixture and sets when heated, holding the filling together.
Bread crumbs
Absorb the stock and juices, helping the filling hold together and stay moist.

The step that matters

Stirring in the beaten egg off the heat. Egg proteins set when heated, so adding it to a very hot mixture can scramble it unevenly. Removing the pan from heat first lets the egg blend smoothly and set evenly 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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