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Veal Patties

A savory patty made from minced veal and ham, seasoned and thickened with stock, cream, lemon juice, and roux.

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

Make the mixture

  1. In a saucepan, combine minced veal and ham.

  2. Season with salt, pepper, cayenne, and nutmeg.

  3. Moisten the mixture with veal stock, cream, and lemon juice.

  4. Thicken with white roux or a mixture of flour and butter.

Cook and rest

  1. Bring to a boil before adding the meat.

  2. Let it stand to develop flavor.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal
Provides the main meaty body and a firm, tender texture to the patties.
Ham
Adds salty, savory depth that complements the veal.
Veal stock
Moistens the mixture and adds savory meat flavor.
Cream
Adds moisture and a soft, rich texture.
White roux or flour and butter
Thickens the liquid so the mixture holds together.
Lemon juice
Adds bright acidity that balances the richness of the meat and cream.

The step that matters

Thicken with white roux or flour and butter. Flour starch swells when heated in liquid and thickens the mixture. Stirring the roux into hot liquid and keeping it moving helps prevent lumps and gives an even, smooth binding.

Swap the lemon

How well each one fits the dish's main ingredients (veal, ham, pepper, nutmeg, cream, flour, cheese):

  1. Lemonthe original
  2. Figfits about as well
  3. Limefits less well
  4. Applefits less well

Fit is the average pairing score against veal, ham, pepper, nutmeg, cream, flour, cheese. 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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