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Fried Truffled Oysters

Fried oysters stuffed with a truffled chicken and pork mixture, then coated, fried, and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fried Truffled Oysters

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the filling

  1. Chop the cooked chicken and raw fat salt pork.

  2. Pound the chopped mixture in a mortar with a little pepper.

  3. Chop the truffles and mix them into the meat mixture.

Stuff and coat the oysters

  1. Open the oysters carefully.

  2. Fill the oysters with the meat mixture.

  3. Coat the filled oysters in flour.

  4. Dip the coated oysters in the beaten egg.

Fry and serve

  1. Fry the oysters in boiling fat until golden brown.

  2. Drain the fried oysters on a cloth.

  3. Sprinkle the drained oysters with coarse sea salt.

  4. Serve the oysters on toast.

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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pork + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Oysters
Serve as the main filling vessel, whose briny flavor pairs with the rich stuffing.
Cooked chicken breast
Provides the lean, bulky body of the meat filling.
Raw fat salt pork
Adds fat that keeps the filling moist and rich as it cooks.
Truffles
Contribute a strong, earthy aroma to the filling.
Flour
Forms a dry base that helps the egg coating adhere and promotes browning.
Egg
Binds the flour coating to the oysters and helps form a crisp golden crust when fried.

The step that matters

Fry the oysters in boiling fat until golden brown. The fat must be hot enough to crisp the egg and flour coating quickly; if it is too cool, the coating absorbs fat and turns greasy before the oyster and filling are heated through.

Swap the peas

How well each one fits the dish's main ingredients (chicken, pork, pepper, truffle, oyster, flour, egg):

  1. Beansfits about as well
  2. Chestnutfits about as well
  3. Peasthe original
  4. Sesamefits about as well

Fit is the average pairing score against chicken, pork, pepper, truffle, oyster, flour, egg. 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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