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Abattis De Dindon Ou d’Oie En Fricassée

A stew of turkey or goose giblets cooked with butter, herbs, mushrooms, and a thickened sauce, finished with egg yolks and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Abattis De Dindon Ou d’Oie En Fricassée

Ingredients

Directions

Prepare

  1. Scald and pick the giblets.

Make the fricassée

  1. In a saucepan, melt the butter and add the giblets, parsley, green onions, thyme, bay leaf, and mushrooms.

  2. Sprinkle with flour and moisten with stock or water.

  3. Season with salt and pepper.

  4. Let it stew until the sauce is very thick.

  5. Stir in the egg yolks.

  6. Simmer without boiling.

  7. Serve with a sprinkle of vinegar.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Flour
Thickens the stock into a sauce as it cooks.
Egg yolks
Enrich and thicken the sauce when gently heated, giving it a smooth, rich texture.
Butter
Adds fat and richness, carrying flavour into the sauce.
Giblets of turkey or goose
Main protein; slow stewing makes them tender.

The step that matters

Simmer without boiling after adding the egg yolks. Egg yolks thicken by gently coagulating proteins. At a boil they can curdle and turn grainy, so the sauce must stay below a simmer once the yolks go in.

Swap the onion

How well each one fits the dish's main ingredients (turkey, butter, parsley, thyme, mushroom, flour, pepper):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turkey, butter, parsley, thyme, mushroom, flour, 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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