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Turkey, Slices Of, with Tongue

A roasted turkey served with a tongue paste and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and chicken work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 688 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Turkey, Slices Of, with Tongue

Ingredients

Directions

Prepare the turkey

  1. Draw and truss the turkey.

  2. Boil the turkey in veal and chicken broth for 40 minutes.

  3. Place the turkey in a porcelain dish with its gravy and let it cool.

  4. Divide the turkey into pieces and arrange them as shown in the illustration.

Make the tongue paste

  1. Cut the cooked ox tongue into small pieces.

  2. Pound the tongue pieces in a mortar.

  3. Rub the tongue paste through a fine sieve.

  4. Add the béchamel sauce to half of the tongue paste and mix to form a paste.

  5. Spread half of the paste on the turkey pieces.

Set the jelly and serve

  1. Add the aspic and whipped cream to the remaining paste and mix well.

  2. Pour the mixture into a mould that is narrower at the top than the bottom.

  3. Place the mould on ice until the jelly is set.

  4. Turn the mould out.

  5. Decorate the dish with pieces of the jelly and thin slices of red tongue.

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. Turkey + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together688 recipes

    Shared aroma: (z)-4-decenal (green, must).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Turkey + vealtop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  5. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Turkey
Forms the main body of the dish and carries the moist, cooked meat under the paste.
Cooked ox tongue
Provides the savoury meat base for the smooth paste that coats the turkey.
Béchamel sauce
Thickens the tongue paste so it holds together and spreads easily.
Aspic
Sets with cooling to give the mixture a firm jelly that holds its shape when turned out.
Whipped cream
Lightens the mixture and adds a soft, creamy texture to the set jelly.

The step that matters

Set the jelly and serve. The mixture must be fully chilled on ice until firm before turning out, because aspic sets only when cold. Turning out too early can make the mould collapse or the shape break.

“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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