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Turkey, Livers Of, Curried

Curried turkey livers served on buttered toast with boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mustard and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,588 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Turkey, Livers Of, Curried

Oven, in the book's wordsA very sharp oven

Ingredients

Directions

The book says “a very sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the paste

  1. Pound the cooked livers until smooth.

  2. Mix in mustard, salt, cayenne, anchovy essence, curry paste, and a little butter.

  3. Rub the mixture through a sieve to achieve a smooth paste.

Assemble and serve

  1. Spread the paste on hot buttered toast.

  2. Place in a 400°F (200°C) oven for a few minutes to heat thoroughly.

  3. Cut into convenient pieces, garnish with parsley, and serve with boiled rice.

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. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Mustard + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together599 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Parsley + ricetop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  4. Liver + anchovytop 12% of all pairs
    Smell alikelow
    Cooked together199 recipes

    Shared aroma: hexanol (green, fruity).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cooked turkey livers
Provide the main body and rich flavour of the paste.
Anchovy essence
Adds a salty, savoury depth to the paste.
Curry paste
Supplies the spiced aroma that defines the dish.
Butter
Adds fat for a smoother mouthfeel and helps the paste spread.
Mustard
Adds sharpness that balances the richness of the liver.

The step that matters

Rubbing the mixture through a sieve. Liver contains fibrous membranes and small lumps that stay grainy unless forced through a sieve. Passing the paste through fine mesh breaks these up and gives the smooth texture the dish depends on.

Swap the mustard

How well each one fits the dish's main ingredients (liver, anchovy, butter, parsley, rice):

  1. Shallotfits better
  2. Potatofits better
  3. Chivefits better
  4. Mustardthe original

Fit is the average pairing score against liver, anchovy, butter, parsley, rice. 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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