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Si Cold Meat or Fowl Rdchauffés

Slices of cold meat or fowl are fried in beef dripping with spices and curry, then finished in a sauce of Harvey's sauce and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Si Cold Meat or Fowl Rdchauffés

Ingredients

Directions

Prepare the meat

  1. Slice the fowl or meat, but not too thin.

Fry and season

  1. Dissolve the beef dripping in a frying pan over heat.

  2. When it boils, add hot spices, curry powder, minced shallot, and grated parsley.

  3. Add the slices of meat and fry until golden brown.

Make the sauce and serve

  1. Skim off the fat and add boiling water, Harvey's sauce, and lemon juice to the pan.

  2. Boil until the sauce thickens, pour it over the meat, and serve hot.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Shallot + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Beef + shallottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,103 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Beef dripping
Fat that carries the spices and gives the meat a golden, crisp-browned surface.
Shallot
Adds a mild savoury aroma and sweetness as it softens in the hot fat.
Harvey's sauce
Contributes savoury, tangy flavour to the sauce that coats the meat.
Lemon juice
Adds acidity that brightens the rich fat and sauce.

The step that matters

Boil until the sauce thickens. Boiling the liquid reduces it by evaporation and concentrates the flavour, while starch or other thickeners only set once hot enough. Stopping too early leaves a thin sauce that does not coat the meat.

Swap the lemon

How well each one fits the dish's main ingredients (beef, shallot, parsley, sauce):

  1. Avocadofits about as well
  2. Lemonthe original
  3. Limefits about as well
  4. Cherryfits less well

Fit is the average pairing score against beef, shallot, parsley, sauce. 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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