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Sauce

To Make Sauce for a Turkey

A sauce made with butter, cream, bread crumbs, peppercorns, salt, onion, and turkey.

From an old cookbook · modernised transcription
By Mary Randolph · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

To Make Sauce for a Turkey

Ingredients

Directions

Prepare the bread

  1. Cut the crumb of a loaf of bread in thin slices.

  2. Put it in cold water with a few peppercorns, a little salt, and onion.

  3. Boil it until the bread is quite soft.

  4. Beat it well.

Finish and serve

  1. Put in a quarter of a pound of butter.

  2. Put in two spoonfuls of thick cream.

  3. Put it in the dish with the turkey.

Nutrition, whole recipe (rough)

153Calories
0 gProtein
17 gFat
0 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Bread (in the method)
Softened by boiling, it thickens the gravy and gives it body.
Butter
Adds richness and a smooth, silky mouthfeel to the gravy.
Thick cream
Adds richness and a smoother, creamier texture to the finished gravy.

“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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