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Milanaise Ragout for Turkey

A sauce of macaroni, mushrooms, veloute, anchovy, cayenne, and stock served over turkey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Milanaise Ragout for Turkey

Ingredients

Directions

Prepare

  1. Place the macaroni pieces on a dish or in a pan and add the can of mushrooms to the macaroni.

  2. Combine the Veloute sauce and second stock in a separate pan and bring the mixture to a boil.

Make the ragout

  1. Add the macaroni and mushrooms to the boiling sauce.

  2. Stir in the anchovy, cayenne pepper, and salt, then simmer gently for a few minutes.

  3. 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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Anchovy + peppertop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mushroom + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together706 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Macaroni
Provides the bulk and chewy, starchy body that makes up the ragout.
Mushrooms
Add moisture and savory, earthy depth to the sauce.
Veloute sauce
Thickens the liquid into a smooth, coating sauce that clings to the pasta.
Anchovy
Adds a concentrated salty, savory depth that rounds out the sauce.

The step that matters

Simmer gently after adding the macaroni. Vigorous boiling can break up the delicate sauce and overcook the pasta unevenly, so a gentle simmer keeps the texture even and the sauce smooth.

“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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