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A Turkey Ci-LA-dauhe

A turkey stuffed with forcemeat, boiled, then roasted in veal gravy with mushroom ketchup, anchovy, lemon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

A Turkey Ci-LA-dauhe

Ingredients

Directions

Prepare the turkey

  1. Mix breadcrumbs, egg yolks, salt, pepper, shallots, thyme, parsley, and butter to make a forcemeat.

  2. Stuff the turkey with the forcemeat and sew it up with thread.

  3. Wrap the turkey in a clean cloth and boil it until white but not overcooked.

Roast and stew

  1. In a roasting pan, place the turkey and cover it with veal gravy.

  2. Roast the turkey halfway, then add mushroom ketchup, anchovy, lemon slices, Cayenne pepper, and sweet herbs.

  3. Cover and stew for another 30 minutes.

Finish the gravy and serve

  1. Remove the turkey, skim the fat from the gravy, and strain it.

  2. Thicken the gravy with flour and butter, then boil for a few minutes.

  3. Serve the turkey hot with oyster patties around it.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

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

What each ingredient does

Turkey
Forms the main body of the dish, cooked whole so its meat stays moist and sliceable.
Egg yolks
Bind the breadcrumb forcemeat together and help it set as it cooks.
Breadcrumbs
Absorb moisture and butter to give the forcemeat a light, tender body.
Veal gravy
Keeps the turkey moist during roasting and becomes the base of the sauce.
Butter
Adds richness and fat to the forcemeat and, with flour, thickens the gravy.
Flour (in the method)
Thickens the strained gravy when cooked with butter.

The step that matters

Boil the turkey until just white. Boiling firms the meat and sets its colour before roasting. If it boils too long the meat becomes dry and tough, so it should be cooked only until white but not overcooked.

Swap the shallot

How well each one fits the dish's main ingredients (turkey, egg, pepper, thyme, parsley, butter, veal):

  1. Carrotfits about as well
  2. Shallotthe original
  3. Leekfits about as well
  4. Capsicumfits about as well

Fit is the average pairing score against turkey, egg, pepper, thyme, parsley, butter, 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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