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Turkey, Hashed, K LA Belaville

A rolled turkey leg stuffed with cooked forcemeat, baked with a tomato, sherry, and vinegar sauce, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Turkey, Hashed, K LA Belaville

Ingredients

Directions

Prepare the turkey

  1. Skin and slice the turkey legs.

  2. Insert slices of cooked forcemeat between the turkey slices.

  3. Shape into a roll and place in a baking tin.

  4. Cover with buttered paper and moisten with stock.

  5. Heat in the oven over a tin of hot water.

Make the sauce

  1. In a saucepan, combine butter, tomatoes, sherry, vinegar, shallot, salt, sugar, and pepper.

  2. Boil until it becomes a pulp, then sieve it back into the pan.

  3. Add rice flour and boil again, then beat in the egg yolk.

Serve

  1. Place the turkey roll on a hollowed crouton and pour the puree over it.

  2. Garnish with fancy croutons and serve with boiled rice on the sides.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  3. Sherry + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together583 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

Turkey legs
Provide the main meat, which is sliced and rolled around the forcemeat.
Cooked forcemeat
Adds savoury filling and moisture between the turkey slices.
Butter
Adds richness and a smooth, glossy mouthfeel to the sauce.
Tomatoes
Form the pulp that gives the sauce its body and bright flavour.
Sherry
Adds acidity and aromatic depth to the sauce.
Rice flour
Thickens the sauce so it coats the turkey.
Egg yolk
Enriches the sauce and helps give it a smooth, velvety texture.

The step that matters

Beating in the egg yolk. Egg yolk thickens when heated but can scramble if the sauce is too hot. Adding it off the heat, or with the sauce barely simmering, and beating constantly keeps the sauce smooth and lightly thickened.

Swap the tomato

How well each one fits the dish's main ingredients (turkey, butter, sherry, vinegar, shallot, sugar, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against turkey, butter, sherry, vinegar, shallot, sugar, 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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