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Abattis De Dindon Ou d’Oie En Fricassee

A fricassee of turkey or goose giblets simmered with butter, herbs, mushrooms, and a thickened sauce, finished with egg yolks and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Abattis De Dindon Ou d’Oie En Fricassee

Ingredients

Directions

Prepare

  1. Scald and pick the giblets.

Make the fricassee

  1. In a saucepan, combine giblets, butter, parsley, green onions, thyme, bay leaf, and mushrooms.

  2. Warm over low heat, sprinkle with flour, and moisten with stock or water.

  3. Season with salt and pepper to taste.

  4. Let stew and reduce the sauce until very thick.

  5. Add yolks of eggs and simmer without boiling.

  6. Serve with a sprinkling of vinegar.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Butter
Adds richness and fat that carries flavour and gives the sauce a smooth mouthfeel.
Flour
Thickens the stock into a sauce as it cooks with the giblets.
Yolks of eggs
Enriches and thickens the sauce when gently heated without boiling.
Mushrooms
Add earthy savoury flavour and body to the sauce.

The step that matters

Add yolks of eggs and simmer without boiling. Egg yolks thicken through gentle heat; if the sauce boils, the proteins scramble and the sauce turns grainy and curdled.

Swap the onion

How well each one fits the dish's main ingredients (turkey, butter, parsley, thyme, mushroom, flour, pepper):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turkey, butter, parsley, thyme, mushroom, flour, pepper. 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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