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Boned Turkey Pate De Foie Gras

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and mushroom work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 205 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Boned Turkey Pate De Foie Gras

Ingredients

Directions

  1. Prepare the boned turkey and foie gras.

  2. Season with salt and pepper.

  3. Add chopped mushrooms.

  4. Shape into a pate and chill 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. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

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