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Turkey À LA Tartare

Turkey à la Tartare is roasted turkey pieces served with lemon slices and tartar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkey À LA Tartare

Ingredients

Directions

Prepare

  1. Bone the turkey and cut it into pieces.

Marinate

  1. Marinate the turkey in vinegar and water for 12 hours, adding oil, pepper, eschalots, chives, and salt.

Cook and serve

  1. Remove the turkey, cover it with egg and breadcrumbs, and broil for 15 minutes.

  2. Arrange the pieces on a hot dish with lemon slices and serve with sauce à la Tartare.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chive + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together1,122 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + chivetop 11% of all pairs
    Smell alikemoderate
    Cooked together2,885 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Turkey
Provides the main protein that is cooked and served as the dish.
Egg
Binds the breadcrumb coating so it adheres to the turkey pieces.
Breadcrumbs
Form a crisp, browned coating when broiled.
Vinegar
Acidity in the marinade that tenderizes and flavors the turkey.

The step that matters

Broiling the breaded turkey. The breadcrumb coating can burn before the turkey cooks through under high direct heat. Watching the pieces closely and turning them helps the coating brown evenly while the interior cooks.

Swap the chive

How well each one fits the dish's main ingredients (turkey, vinegar, pepper, egg, lemon):

  1. Capsicumfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Chivethe original

Fit is the average pairing score against turkey, vinegar, pepper, egg, lemon. 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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