Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Veal Patties
Ingredients
Directions
The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the filling
Cut the veal into small dice and cook it in the white sauce for 20 minutes.
Add pepper, salt, and cream to the mixture.
Assemble and bake
Line deep patty pans with the pastry and fill them with the meat mixture.
Cover with more pastry, make a hole in the top, and mark around the edges with the back of a knife.
Brush the top with egg yolk and bake in a 400°F (200°C) oven for 30 minutes.
Serve hot.
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.
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Sauce + creamtop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Cream + peppertop 23% of all pairsSmell alikelowCooked together21,449 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Sauce + peppertop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the meat filling, which becomes tender as it cooks gently in the sauce.
- Puff pastry
- Forms the flaky shell that puffs and browns in the hot oven.
- Butter
- Enriches the white sauce and carries flavour through the filling.
- Flour
- Thickens the white sauce so it clings to the veal rather than running out.
- Egg yolk
- Brushed on top, it promotes a glossy, deep golden browning on the pastry.
The step that matters
Cover with more pastry, make a hole in the top, and mark around the edges with the back of a knife.. Sealing the edges keeps the filling from leaking during baking, and the vent lets steam escape so the pastry layers puff rather than turning soggy or bursting.
“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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