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Turkey Giblets En Haricot

A dish of turkey giblets cooked with butter, flour, bouillon, seasoning, bouquet garni, and turnips, served with optional chestnuts, potatoes, onions, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turnip and chestnut share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 46 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Turkey Giblets En Haricot

Ingredients

Directions

Prepare

  1. Clean the turkey giblets and brown them in butter.

  2. Dust in some flour and moisten with bouillon.

  3. Season and add a bouquet garni.

Cook and serve

  1. Cook over high heat until nearly done.

  2. Add browned turnips and skim before serving.

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. Turnip + chestnuttop 1% of all pairs
    Smell alikestrong
    Cooked together46 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Flour + chestnuttop 6% of all pairs
    Smell alikestrong
    Cooked together517 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Turkey giblets
Provide the main meat, which browns in butter and becomes tender as it simmers.
Butter
Browns the giblets and adds richness and aroma to the dish.
Flour
Thickens the cooking liquid so it clings to the giblets and turnips.
Bouillon
Moistens the pan and forms the savory cooking liquid for the sauce.
Turnips
Add mild sweetness and body, and soften as they cook in the liquid.

The step that matters

Cook over high heat until nearly done. High heat browns the giblets and reduces the liquid, but it can scorch the flour and toughen the meat if left too long. Stop when nearly done and let residual heat finish the cooking.

“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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