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Turkey, Hashed, a LA Delaville

Sliced turkey legs with forcemeat are shaped into a roll, served on a crouton and topped with a tomato purée.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Turkey, Hashed, a LA Delaville

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the turkey

  1. Skin the turkey legs and slice them.

  2. Insert slices of cooked forcemeat between the slices of turkey.

  3. Shape the turkey into a roll.

  4. Place the roll in a baking tin.

  5. Cover with buttered paper.

  6. Moisten with stock.

  7. Heat in the oven at 350°F (175°C) over a tin of hot water.

Make the tomato sauce

  1. In a saucepan, combine butter, tomatoes, sherry, vinegar, shallot, salt, sugar, and pepper.

  2. Boil until the mixture becomes a pulp.

  3. Sieve the mixture and return it to the pan.

  4. Stir in rice flour and bring to a boil.

  5. Remove from heat.

  6. Beat in the raw egg yolk.

Serve

  1. Place a hollowed crouton on a serving dish.

  2. Put the turkey roll on the crouton.

  3. Pour the purée over the turkey roll.

  4. Garnish with fancy croutons.

  5. Serve boiled rice on both sides of the dish.

  6. Reduce the gravy slightly and pour it over the dish.

  7. Sprinkle with chopped parsley 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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  3. Sherry + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together583 recipes

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

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

What each ingredient does

Turkey legs
Provide the main meat, which is cut, shaped into a roll and gently heated through.
Tomatoes
Boiled to a pulp, they give the purée its body, acidity and flavour.
Butter
Adds richness and a smooth mouthfeel to the purée.
Rice flour
Thickens the sieved purée so it coats the turkey roll.
Raw egg yolk
Beaten in off the heat to enrich and add body to the purée.

The step that matters

Beat in the raw egg yolk off the heat. Egg yolk thickens by gentle heat and can scramble if the purée is too hot. Removing the pan from the heat before beating keeps the sauce smooth and glossy.

Swap the tomato

How well each one fits the dish's main ingredients (turkey, butter, sherry, vinegar, shallot, sugar, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against turkey, butter, sherry, vinegar, shallot, sugar, 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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