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Turkey Rechauffe

A reheated turkey dish simmered in a curry sauce with stock, almond or coconut milk, and served with decorative potato roses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Turkey Rechauffe

Ingredients

Directions

Prepare the sauce

  1. If using slices of meat, marinate for 1-2 hours before reheating.

  2. Use the strained marinade as part of the sauce liquid.

  3. Reheat the sauce without boiling.

  4. Sauté onion with a sour apple, green gooseberries, or rhubarb.

  5. Add curry powder and flour, cooking for 8-10 minutes.

  6. Stir in stock and almond or coconut milk.

Finish and serve

  1. Let the meat sit in the curry sauce over hot water to absorb flavors.

  2. Decorate the dish with potato roses using a pastry bag.

  3. Serve in a rice border.

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. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + potatotop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Currant + lemontop 20% of all pairs
    Smell alikelow
    Cooked together4,270 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Turkey + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together464 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
Provides the main protein that is reheated and soaked in the curry sauce.
Curry powder
Gives the sauce its warm, aromatic spice flavour.
Flour (in the method)
Thickens the sauce as it cooks with the curry powder.
Stock
Forms the liquid base that the sauce is built on.
Almond or coconut milk
Adds creaminess and mellows the sharpness of the curry.

The step that matters

Reheating the sauce without boiling. Boiling a cream or nut-milk sauce can cause it to separate and turn grainy, and it can toughen the turkey. Gentle heat keeps the sauce smooth and the meat tender.

Swap the currant

How well each one fits the dish's main ingredients (turkey, sauce, almond, lemon, potato):

  1. Orangefits better
  2. Limefits better
  3. Avocadofits better
  4. Currantthe original

Fit is the average pairing score against turkey, sauce, almond, lemon, potato. 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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