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Kaisers Jagdproviant

A stuffed French loaf filled with ham, smoked pork, cheese, pickles, eggs, and seasonings.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Kaisers Jagdproviant

Timeovernight

Ingredients

Directions

Prepare the bread

  1. Cut one end off the French bread with a long knife and hollow out the loaf with a spoon to the width of a finger.

  2. Remove the bread with the spoon, cut it finely, and set aside.

Make the filling

  1. Finely cube the ham, smoked pork, cheese, and pickles.

  2. Separate the egg whites from the yolks of the hard‑boiled eggs, cube the whites, and pass the yolks through a sieve.

  3. In a pot, melt butter and stir until foamy.

  4. Mix in Gervais or curd cheese, the sieved egg yolks, and the finely cut bread.

  5. Flavor the mixture with salt, pepper, mustard, and anchovy paste.

  6. Combine all filling ingredients and carefully insert the filling into the hollowed‑out loaf, compacting firmly.

Chill and serve

  1. Reattach the severed end and wrap the loaf in a moist towel or aluminum foil.

  2. Refrigerate overnight.

  3. Cut the loaf into 1‑inch slices and serve.

Nutrition, whole recipe (rough)

1108Calories
83 gProtein
40 gFat
98 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Anchovy100g210
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Chives1 tbsp (3g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

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

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

What each ingredient does

French bread
Forms the hollow shell that holds the filling and gives the sliced loaf its structure.
Gervais or curd cheese
Adds creamy moisture and richness that helps bind the filling together.
Hard-boiled eggs
Egg yolks add richness and a firm, crumbly body to the filling.
Ham and smoked pork
Provide savoury, salty meat flavour and substance to the filling.
Edam cheese
Adds savoury flavour and body to the filling as it chills.

The step that matters

Compacting the filling into the loaf. Packing the filling firmly leaves no air gaps, so the slices hold together when cut cold. Loose filling can crumble or leave hollow pockets.

Swap the mustard

How well each one fits the dish's main ingredients (bread, cheese, pepper, anchovy, ham, pork, egg):

  1. Capsicumfits about as well
  2. Mustardthe original
  3. Asparagusfits about as well
  4. Tomatofits about as well

Fit is the average pairing score against bread, cheese, pepper, anchovy, ham, pork, egg. 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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