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Dinde, Sauce Blanche

A roasted turkey seasoned with lemon juice and oyster dressing, served with oyster and celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and celery match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dinde, Sauce Blanche

Ingredients

Directions

Prepare the turkey

  1. Draw the hen-turkey, rinse it with cold water and a pinch of baking soda, then wipe it dry.

  2. Truss the turkey and stuff the cavity with oyster dressing mixed with celery.

  3. Rub the turkey all over with lemon juice to whiten the skin.

Cook and serve

  1. Tie the turkey in a floured cloth or place it in boiling water.

  2. Boil very slowly for 15 to 20 minutes per pound, adjusting time for older, tougher birds.

  3. Serve with oyster and celery sauce.

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. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  2. Turkey + celerytop 14% of all pairs
    Smell alikemoderate
    Cooked together431 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Turkey + oystertop 15% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Hen-turkey
Provides the main meat, which becomes tender through slow, gentle boiling.
Lemon juice
Acidity that is rubbed on the skin to help whiten it.
Oyster dressing
Stuffing that flavours the bird from inside and adds moisture as it cooks.

The step that matters

Boil very slowly for 15 to 20 minutes per pound. Boiling too hard toughens the meat and can break the skin, while slow simmering keeps the protein tender and moist. Older, tougher birds need longer cooking, so the time should be adjusted to the bird.

“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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