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Truffle Sauce for Turkies, &C

A sauce made from green truffles, beef stock, and seasoned cullis for turkeys.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Truffle and beef work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Truffle Sauce for Turkies, &C

Ingredients

Directions

Prepare the truffles

  1. Clean the green truffles well with a hard brush and trim the outer paring thinly.

  2. Cut the truffles into shapes or rounds.

  3. Pound the trimmings in a marble mortar.

  4. Add the pounded trimmings to the forcemeat for the turkey.

Make the sauce

  1. Place the truffles in a saucepan with 1 pint of beef stock and simmer gently.

  2. When the liquid is almost reduced, add the well-seasoned cullis.

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. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Green truffles
Provide the main aroma and flavour of the sauce.
Beef stock
Forms the liquid base that carries the truffle flavour as it reduces.
Well-seasoned cullis
Adds body and concentrated savoury flavour to the reduced sauce.

The step that matters

Simmering gently while the stock reduces. Gentle simmering concentrates the stock and truffle flavour without boiling away the delicate aroma. Boiling hard can toughen the texture and dull the volatile aromatic compounds that define truffle, so the sauce should only be reduced to the point the recipe indicates before adding the cullis.

“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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