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Livers of Poultry X LA Broch

A dish of poultry livers skewered with ham and fried breadcrumbs, cooked on a spit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Livers of Poultry X LA Broch

Ingredients

Directions

Prepare

  1. Scald the livers and trim off any ragged parts.

  2. Place a slice of fat ham on each liver before skewering.

  3. Skewer the livers on a small round skewer and tie them securely.

Cook and serve

  1. Cook on the spit for a few minutes until the ham is browned.

  2. Arrange the livers around the dish and fill the center with fried bread crumbs.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

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

  3. Liver + hamtop 17% of all pairs
    Smell alikelow
    Cooked together298 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Livers of poultry
Form the main body of the dish, becoming tender and rich when cooked briefly.
Fat ham slices
Melt and baste the livers while browning, adding fat and savory flavor.
Fried bread crumbs
Add crisp texture and absorb drippings as a filling for the centre of the dish.

The step that matters

Cook on the spit until the ham is browned. Livers are delicate and overcooking them makes them dry and grainy. Browning the ham while keeping the liver just cooked through depends on watching the time closely over a few minutes.

“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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