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Turkey Pinions a LA St. Menehould

Turkey wings simmered with herbs, wine, and stock, then coated with breadcrumbs and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Pinions a LA St. Menehould

Ingredients

Directions

Prepare the pinions

  1. Remove the large bones from the turkey pinions.

  2. Blanch the turkey pinions.

Make the sauce and cook

  1. In a saucepan, combine the pinions, sweet herbs, white wine, and chicken stock.

  2. Season the mixture with salt, pepper, and nutmeg.

  3. Boil gently until the pinions are cooked.

  4. Remove the pinions from the pot.

  5. Boil the cooking liquid until it reduces to a creamy consistency.

  6. Remove the herbs from the sauce.

  7. Pour the sauce over the pinions.

  8. Let the pinions cool.

Coat and serve

  1. Dip the pinions in olive oil.

  2. Coat the pinions thickly with breadcrumbs.

  3. Broil the pinions over a clear fire, turning to brown evenly on both sides.

  4. Place the pinions on a hot dish.

  5. Squeeze lemon juice over the pinions.

  6. Serve.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Turkey + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together688 recipes

    Shared aroma: (z)-4-decenal (green, must).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Turkey pinions
Provide the meat that is gently simmered until tender and then browned.
White wine
Adds acidity and aroma to the cooking liquid that becomes the sauce.
Chicken stock
Forms the moist cooking liquid that is reduced into a creamy sauce.
Finely grated breadcrumbs
Form a crisp, browned coating on the outside of the pinions.
Olive oil
Carries the breadcrumb coating and helps it brown under the broiler.

The step that matters

Boil the cooking liquid until it reduces to a creamy consistency. Reducing the stock concentrates its flavour and gelatin, so it thickens into a sauce that clings to the pinions. If it is boiled too long it can become overly salty and sticky, so watch it closely.

Swap the nutmeg

How well each one fits the dish's main ingredients (turkey, white wine, chicken, pepper, olive, lemon):

  1. Thymefits better
  2. Rosemaryfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against turkey, white wine, chicken, pepper, olive, 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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