Skip to main content
Sauce

Truffle Sauce for Turkies, &C

A sauce for turkeys made with green truffles, beef stock, forcemeat, and seasoned cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Truffle and beef work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Truffle Sauce for Turkies, &C

Ingredients

Directions

Prepare the truffles

  1. Clean the green truffles well with a hard brush and trim the outer skin thinly.

  2. Cut the truffles into shapes or rounds and pound the trimmings in a marble mortar.

Stuff the turkey

  1. Add the pounded trimmings to the forcemeat and stuff it into the cavity near the breast of the turkey.

Make the sauce

  1. Place the truffles in a stewpan with 1 pint of beef stock and stew gently until the liquid is almost reduced.

  2. Add well-seasoned cullis to the truffles before serving.

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. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

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

What each ingredient does

Green truffles
Provide the main earthy, aromatic flavour of the sauce.
Beef stock
Forms the liquid base that stews the truffles and reduces into the sauce.
Forcemeat
Carries the pounded truffle trimmings and fills the turkey cavity.
Cullis
Adds concentrated savoury body and seasoning to the finished sauce.

The step that matters

Stewing the truffles gently until the liquid is almost reduced. Gentle stewing lets the truffles release and concentrate their aroma into the stock without toughening them. Boiling hard can break them down and make the sauce bitter or muddy.

“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

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes