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Rechauffe of Turkey

A light turkey dish simmered in a butter‑flour roux with stock and seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rechauffe of Turkey

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Stir in the flour to make a roux.

  3. Gradually add the turkey stock, stirring until smooth.

Warm and season

  1. Add the turkey slices and warm in the sauce.

  2. Season with pepper and coarse sea salt.

  3. Cook for 2 more minutes until heated through.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + turkeytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Enriches the sauce and gives it a rich flavour while forming the roux base.
Flour
Thickens the sauce as its starch swells in the melted butter and liquid.
Turkey stock
Forms the liquid body of the sauce that carries the turkey slices.
Small slices of turkey
Provide the main protein, warmed gently through in the sauce.

The step that matters

Adding the stock. Add the stock gradually while stirring so the starch in the flour disperses evenly. Adding it all at once can leave lumps that are hard to smooth out.

“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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