Skip to main content
Main

Turkey a LA Brockleigli

Turkey a la Brockleigli is a stuffed turkey with forcemeat, truffles, and various accompaniments, served with aspic and sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
Jump to recipe ↓

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 a LA Brockleigli

Ingredients

Directions

Prepare the forcemeat

  1. Blend the ham, cooked tongue, truffled sausage meat, button mushrooms, salt, pepper, grated lemon peel, nutmeg, and cayenne in a mincer.

  2. Mix in a few sliced truffles and bind with raw yolks of eggs.

  3. Stuff the mixture into the trussed turkey.

Cook and coat

  1. Braise the turkey until cooked, then let it cool.

  2. Mask the turkey with white chaudfroid, then with brown chaudfroid once the first layer is cold.

Decorate and finish

  1. Decorate with rings or stars of truffles, cooked egg white, pickled gherkins, and shaped savoury custard.

  2. Pour pale aspic over the garnish to set.

  3. Garnish with little moulds of macedoines in aspic, crimped slices of tongue, quenelles, and colorful salad.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  4. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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

Raw egg yolks
Bind the forcemeat so it holds together when sliced.
Truffled sausage meat
Adds fat and moisture to the forcemeat, keeping the stuffing rich and tender.
Ham
Provides savoury flavour and body to the forcemeat stuffing.
Button mushrooms
Add moisture and earthy flavour to the forcemeat.
Cooked tongue
Adds savoury flavour and a firm, meaty texture to the stuffing.

The step that matters

Braise the turkey until cooked, then let it cool. The coatings are applied to a cold surface. If the turkey is still warm, the chaudfroid will slide off or melt, so it must cool fully before masking.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesTurkey SoupTurkey Soup71 recipesMushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipes