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Turkey K LA Broddeigh

A turkey stuffed with forcemeat, served with aspic, sauces, and garnishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 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 K LA Broddeigh

Ingredients

Directions

Prepare the forcemeat

  1. Prepare the forcemeat by blending ham, cooked tongue, truffled sausage meat, button mushrooms, salt, pepper, grated lemon peel, nutmeg, and cayenne.

  2. Pass the mixture through a mincer.

  3. Mix with sliced truffles and raw egg yolks.

Braise and mask

  1. Stuff the mixture into the trussed turkey.

  2. Braise the bird until cooked.

  3. Let it cool.

  4. Mask the turkey with white chaudfroid.

  5. Mask the turkey with brown chaudfroid once the first layer is cold.

Decorate and serve

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

  2. Pour pale aspic over the turkey to set the garnish.

  3. Garnish with little moulds of macedoines in aspic, crimped tongue slices, 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.
Ham
Adds savory flavor and body to the forcemeat stuffing.
Truffled sausage meat
Contributes fat and richness, giving the forcemeat moisture and flavor.
Button mushrooms
Adds earthy flavor and moisture to the forcemeat.
Cooked tongue
Adds meaty flavor and firm texture to the forcemeat.

The step that matters

Let the bird cool before masking. Chaudfroid is a sauce that sets when cold. If the turkey is still warm, the first layer will not set properly and the second layer will slide or blend into it, spoiling the smooth finish.

“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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