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Stewed Turkey Pinions with Chestnut Puree

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and chestnut work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Stewed Turkey Pinions with Chestnut Puree

Ingredients

Directions

  1. Remove the large wing-bone from the turkey pinions and fold the skin over the end.

  2. Place the pinions in a saucepan with hot water and bring to a boil.

  3. Drain the pinions and transfer them to a stewpan with mirepoix.

  4. Cook until done, then press the pinions between two plates until cold.

  5. Skim the fat off the cooking liquid, strain it into another stewpan, and boil until reduced.

  6. Add the pinions to the reduced liquid and glaze them.

  7. Arrange the pinions in a circle on a hot dish, glaze again with melted glaze, fill the center with chestnut puree, and serve with a sauceboat of melted glaze.

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. Turkey + chestnuttop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: decanal (soap, orange peel).

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

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