Name: Minced Fowl
Ingredients: cold fowl or turkey, white part; cream; veal stock; coarse sea salt; legs of fowl or turkey; fried bread or shaped paste; rice or mashed potatoes

Why it works: Turkey and bread work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Minced Fowl

Ingredients

Directions

Finely mince the white part of cold fowl or turkey.
Pound the minced fowl in a mortar.
Mix some cream with veal stock and add to the fowl.
Pass the mixture through a sieve and add a little coarse sea salt.
Warm the mixture.
Serve with grilled legs of fowl, garnished with fried bread or shaped paste, or surround with rice or mashed potatoes.

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 their aromas overlap, and how often cooks already put them together.

Turkey + breadtop 12% of all pairs

Smell alikemoderate

Cooked together822 recipes

Shared aroma: decanal (soap, orange peel).
Bread + ricetop 13% of all pairs

Smell alikemoderate

Cooked together1,259 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Turkey + vealtop 15% of all pairs

Smell alikelow

Cooked together393 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).
Turkey + ricetop 17% of all pairs

Smell alikemoderate

Cooked together135 recipes

Shared aroma: 2-hexenal (green, leafy).