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Mince Aux Restes — a Breakfast Dish

A breakfast dish of finely minced leftover meats mixed with spices and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 774 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Mince Aux Restes — a Breakfast Dish

Ingredients

Directions

Prepare

  1. Avoid skin and gristle; mince all meats finely using a sausage machine.

  2. Season with hot spices, parsley, chervil, garlic, and any other desired flavorings.

Bind and serve

  1. Mix with the egg whites to form a stiff paste.

  2. Shape as desired and serve.

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.

  1. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Chervil + garlictop 7% of all pairs
    Smell alikestrong
    Cooked together271 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Chervil + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together199 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Egg whites
Bind the minced meat into a stiff paste that holds its shape.
Fat from the meats
Adds moisture and richness so the minced meat stays tender rather than dry.
Slices of cold meats and poultry
Form the main body of the dish, minced finely to create its texture.

The step that matters

Mixing with the egg whites. Egg whites set when mixed and gently worked into the meat, binding it. Overworking or adding them unevenly can leave a loose or rubbery paste, so mix until it just holds together.

Swap the clove

How well each one fits the dish's main ingredients (meat, parsley, chervil, garlic, egg):

  1. Capersfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against meat, parsley, chervil, garlic, 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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