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Veal Patties

Veal patties made with veal, bread crumbs, butter, wine, sherry, flour, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Veal Patties

Why it works: White wine and sherry match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 307 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Veal Patties

Ingredients

Directions

Make the filling

  1. In a skillet, melt butter and fry the bread crumbs until golden.

  2. Mix the fried bread crumbs with the chopped veal, seasoning with salt, pepper, and nutmeg.

  3. Add white wine and sherry to the mixture and combine well.

Make the dough and shape

  1. In a bowl, mix flour, baking powder, and softened butter to form a dough, adding water as needed.

  2. Roll out the dough and place teaspoonfuls of the meat mixture about two inches apart on one half.

  3. Fold the other half of the dough over, press down firmly between each portion, and cut apart with a pastry wheel.

Fry

  1. Fry the patties in hot lard until golden brown.

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. White wine + sherrytop 2% of all pairs
    Smell alikestrong
    Cooked together307 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal
Provides the meaty filling that forms the body of each patty.
Bread crumbs
Absorb juices and add body, keeping the filling tender rather than dense.
All-purpose flour
Forms the structure of the dough that encloses the filling.
Butter
Adds richness and tenderness to both the crumbs and the dough.
Baking powder
Lightens the dough so it stays tender rather than tough when fried.
White wine
Adds acidity and moisture that brighten the meat filling.

The step that matters

Pressing the edges firmly between each portion. If the dough is not sealed firmly around the filling, air pockets and gaps can let filling leak out or open up during frying, so the patties may break apart in the hot lard.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, bread, butter, pepper, white wine, sherry, flour):

  1. Thymefits better
  2. Parsleyfits about as well
  3. Marjoramfits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, bread, butter, pepper, white wine, sherry, flour. 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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