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Turkey Giblets, À LA Bourgeoise

A dish of turkey giblets sautéed in butter with flour, washed in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Turkey Giblets, À LA Bourgeoise

Ingredients

Directions

Prepare

  1. Place the giblets in a dish and pour boiling water over them to wash well.

Brown the giblets

  1. Melt the butter in a stewpan over low heat.

  2. Add the giblets to the melted butter and brown them.

  3. Sprinkle flour over the giblets as needed.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 protein and rich flavor that the dish is built around.
Butter
Carries heat for browning and adds richness and flavor to the giblets.
Flour
Dusted over the giblets to thicken the pan juices and help them brown.

The step that matters

Browning the giblets over low heat. Browning relies on the Maillard reaction, which needs a dry surface and enough heat. Crowding the pan or leaving the giblets wet from washing will steam them grey instead of browning them.

“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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