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Marinade of Cold Poultry, Etc

A dish of cold roasted poultry marinated in oil, wine, or vinegar, then coated in eggs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Marinade of Cold Poultry, Etc

Ingredients

Directions

Prepare

  1. Cut up the cold roasted poultry or game and remove the skin.

  2. Soak the meat in oil, wine, lemon juice, or vinegar for nearly an hour.

  3. Season with sliced shallot, bruised bay leaves, pepper, salt, and shredded herbs.

Fry and serve

  1. Drain the meat, dip it into the beaten eggs, and fry in oil or butter until well browned.

  2. Serve garnished with fried parsley.

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

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Wine + shallottop 14% of all pairs
    Smell alikelow
    Cooked together841 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Cold roasted poultry or game
Forms the main body of the dish, carrying the flavour of the marinade.
Oil
Carries the seasonings into the meat and adds richness to the marinade.
Wine, lemon juice, or vinegar
Acidic liquid that softens the meat and brightens its flavour during soaking.
Beaten eggs
Coats the meat so it sets into a crisp, golden layer when fried.
Shallot
Adds a mild, sweet onion-like aroma to the marinade.

The step that matters

Frying until well browned. Browning through frying in hot oil or butter creates the savoury, roasted flavour and crisp coating. Drain the meat well first, so excess liquid does not steam the coating and keep it from browning.

Swap the shallot

How well each one fits the dish's main ingredients (chicken, wine, pepper, egg, butter, parsley):

  1. Capsicumfits about as well
  2. Potatofits about as well
  3. Shallotthe original
  4. Tomatofits about as well

Fit is the average pairing score against chicken, wine, pepper, egg, butter, parsley. 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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