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Paupiettes of Turkey, Roman Fashion

A rolled turkey dish with bacon larding and raw force‑meat, simmered in clarified broth with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Paupiettes of Turkey, Roman Fashion

Ingredients

Directions

Prepare the turkey

  1. Remove the skin and bone from the turkey fillets.

  2. Slice the flesh into ten pieces, five from each fillet.

  3. Beat the slices slightly.

  4. Trim the slices into squares.

  5. Season the slices.

Assemble the paupiettes

  1. Lard one side of each slice with fine cut bacon.

  2. Spread a thin layer of raw force-meat mixed with fine herbs on the other side.

  3. Roll the slices into paupiettes with the larding on the outside and tie with strong thread.

Braise

  1. Place the paupiettes in a stewpan lined with bacon.

  2. Add vegetables and aromatics.

  3. Moisten with clarified broth to half their height.

  4. Cover with bacon.

  5. Reduce the liquid by half.

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. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Turkey fillets
Provide the lean meat that is sliced, rolled and braised into the roulade.
Fine cut bacon
Lards the outside and lines the pan, adding fat, moisture and savoury flavour.
Raw force-meat
Forms a binding layer that keeps the filling moist and helps the roll hold together.
Fine herbs
Add aroma to the force-meat filling.
Clarified broth
Supplies the braising liquid that keeps the roulade moist and builds flavour as it reduces.
Vegetables and aromatics
Add aroma and flavour to the braising liquid.

The step that matters

Tying the paupiettes. Roll each paupiette firmly and tie it well, so the filling stays enclosed and the roll keeps its shape while it cooks in the liquid.

“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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