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Ailerons De Dinde Au Consommé

A dish of turkey wing tips simmered in veal stock or consommé with bacon, parsley, onion, and carrot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ailerons De Dinde Au Consommé

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the wings

  1. Remove the meat from the first part of the turkey wings.

  2. Soak the wings in warm water for 30 minutes.

  3. Blanch the wings.

  4. Cool the wings.

  5. Drain the wings.

  6. Flambé the wings to remove any remaining feathers and trim them.

Braise

  1. Line a casserole with bacon strips.

  2. Place the wings on top of the bacon strips.

  3. Add the parsley, onion, and carrot.

  4. Cover with more bacon strips.

  5. Pour in veal stock or consommé.

  6. Cook for 1 hour and 15 minutes.

Finish and serve

  1. Drain the wings on a clean cloth.

  2. Arrange the wings in a serving dish.

  3. Strain and degrease the cooking liquid.

  4. Pour the hot liquid over the wings.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Turkey wings
Provide the main meat and connective tissue that gives body to the finished consommé.
Bacon strips
Add smoky fat and savoury flavour to the liquid and wings during the long cook.
Veal stock or consommé
Supplies the gelatinous, savoury liquid base that the wings cook in and that is served over them.
Onion
Adds aromatic sweetness and depth to the cooking liquid.
Carrot
Adds subtle sweetness and aroma to the cooking liquid.

The step that matters

Strain and degrease the cooking liquid. Fat that is not removed leaves the consommé greasy and cloudy. Straining out solids and skimming fat gives a clear, clean-tasting liquid.

Swap the onion

How well each one fits the dish's main ingredients (turkey, parsley, clove, carrot, veal):

  1. Turnipfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turkey, parsley, clove, carrot, veal. 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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