Why it works: Liver and bread work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 731 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Livers of Poultry, a LA Broach
Ingredients
Directions
Prepare and cook
Skewer the livers on a lark spit.
Place bars of bacon over each liver and tie them on the spit.
Cook over the fire for about 5 to 6 minutes.
Serve
Arrange fried bread crumbs around the inside of a dish.
Place the cooked liver in the middle and leave the bacon on top.
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.
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Liver + breadtop 16% of all pairsSmell alikemoderateCooked together731 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Poultry livers
- Form the main body of the dish, with a soft, rich texture when cooked briefly.
- Bacon
- Adds fat that bastes the livers as they cook, and browns to a savoury flavour.
- Fried bread crumbs
- Add a crisp, crunchy contrast and soak up rendered fat around the liver.
The step that matters
Cooking the livers over the fire. Livers are delicate and turn dry, grainy and tough when overcooked. Watching the time closely keeps the centre tender while the bacon crisps.
“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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