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Turkey, with Foie Gras

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 531 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Turkey, with Foie Gras

Ingredients

Directions

  1. Slice the cooked turkey breast.

  2. Heat the turkey slices in the gravy or sauce.

  3. Slice the foie gras to match the size of the turkey slices.

  4. Arrange the turkey and foie gras slices alternately on a plate.

  5. Mask the foie gras with rich brown sauce and the turkey with thick béchamel.

  6. Garnish with fancy-shaped croutons, alternating the sauces on them.

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 + 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

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