Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Various Preparations of Fowl
Ingredients
Directions
Make the giblet stew
Fry one-half lb. of blanched breast of pork, cut into dice, in butter.
Drain the pork, then fry three lbs. of giblets, cut into pieces, in the same sautépan, leaving out the livers.
Sprinkle the giblets with two and one-half oz. of flour and mix well. Cook the flour with the pieces in the oven for seven or eight minutes.
Moisten with three pints of white stock. Season with a pinch of pepper.
Add a faggot and a crushed garlic clove. Set to boil, stirring the while.
Cover, and place in a somewhat hot oven so the preparation boils gently. At the end of thirty-five minutes, transfer the pieces to another saucepan.
Put back the bacon. Add twenty-four small onions, tossed in butter, and one lb. of turnips shaped like elongated olives and glazed.
Strain the sauce over the whole. Complete the cooking gently, and serve in a timbale.
With the same procedure, the giblets may be prepared with peas, with mixed new vegetables, or à la chipolata, etc.
Make the giblet pie
Fry the giblets, cut into pieces, in butter. Sprinkle them moderately with flour and cook the flour.
Moisten with just sufficient consommé to make a clear sauce that will just cover the pieces. Three-parts cook, then leave to cool.
Pour the whole into a pie-dish. Cover with a layer of puff-paste, sealed down to a strip of paste stuck to the edge of the dish.
Gild and streak the paste. Bake in a moderately warm oven for twenty-five to thirty minutes.
Make the ballotines
Bone and stuff the legs of fowls, leaving the skin long, then sew up the skin. Use good sausage-meat as the stuffing, or another stuffing suited to the dish.
Braise the ballotines or jambonneaux. Accompany them with any garnish suited to fowl.
If serving cold, coat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish according to fancy.
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 aroma chemistry they share, and how many recipes mention both.
-
Pepper + clovetop 5% of all pairsAroma overlapstrongMentioned together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Pepper + oniontop 11% of all pairsAroma overlapmoderateMentioned together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + clovetop 13% of all pairsAroma overlapmoderateMentioned together16,901 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Giblets (in the method)
- Form the main body of the stew and pie, becoming tender during slow cooking.
- Flour (in the method)
- Thickens the sauce by cooking with the butter and fat around the giblets.
- White stock
- Provides the liquid base that becomes the sauce.
- Breast of pork (in the method)
- Adds savory fat and flavor to the butter-fried base.
- Small onions
- Add sweetness and body as they cook slowly in the sauce.
The step that matters
Cooking the flour with the giblets. Cooking the flour in the fat until it loses its raw taste lets it thicken the sauce smoothly and avoids a pasty flavor; stirring keeps it from scorching.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (pepper, clove):
- Capsicumbetter flavor fit
- Carrotbetter flavor fit
- Eggplantbetter flavor fit
- Onionthe original
Fit is the average pairing score against pepper, clove. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.