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Fried Truffled Oysters

Fried oysters stuffed with a mixture of chicken, pork, and truffles, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fried Truffled Oysters

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Combine the chopped chicken, pork, and a little pepper in a mortar, then pound the mixture until it is well mixed.

  2. Add the chopped truffles and mix well.

Stuff the oysters

  1. Open each oyster carefully, making a small opening without enlarging the hole.

  2. Fill each oyster with the mixture.

Coat and fry

  1. Coat the filled oysters in flour, then dip the floured oysters in the beaten egg.

  2. Heat oil or fat in a frying pan until boiling.

  3. Fry the oysters until they are light golden in color.

  4. Remove the oysters from the pan and drain them on a cloth.

Finish and serve

  1. Place the drained oysters in a 300°F (150°C) oven.

  2. Sprinkle the oysters with coarse sea salt.

  3. Serve the oysters on pieces of toast.

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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pork + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 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

Oysters
Serve as the main shell that holds the filling while it cooks.
Egg
Binds the flour coating so it adheres and browns during frying.
Flour
Forms a dry coating that helps the egg cling and the surface brown when fried.
Salt pork
Adds fat and moisture to the filling, keeping the stuffing from drying out.
Chicken breast
Provides the cooked meat body of the filling.
Truffles
Adds a strong aroma to the filling.

The step that matters

Opening the oysters. Enlarging the opening lets the filling leak out and the shell lose its seal, so make only a small hole and fill carefully.

Swap the peas

How well each one fits the dish's main ingredients (chicken, pork, pepper, truffle, oyster, flour, egg):

  1. Beansfits about as well
  2. Chestnutfits about as well
  3. Peasthe original
  4. Sesamefits about as well

Fit is the average pairing score against chicken, pork, pepper, truffle, oyster, flour, egg. 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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