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Galantine of Saddle of Lamb a LA Macedoine

A galantine made from a lamb saddle filled with sausage mixture and served with macédoine roots and braised artichoke bottoms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Galantine of Saddle of Lamb a LA Macedoine

Ingredients

Directions

Prepare the saddle

  1. Order a first-class saddle of lamb with fat on the surface.

  2. Remove the chine bone and bones from the rump end without cutting the skin.

  3. Prepare sausage meat with truffles, mushrooms, tongue, bacon, herbs, cayenne, salt, egg yolks, and gelatin; mix well.

  4. Fill the saddle with the sausage mixture and secure it with the flaps and inner fillets.

Braise and set

  1. Wrap the saddle tightly in a damp cloth and braise in second stock for 2.5 hours.

  2. Remove the saddle, take off the cloth, and retie it tightly in the cloth, skin side up.

  3. Place it on a dish in the larder overnight.

Glaze and garnish

  1. The next day, remove the cloth, glaze the saddle, and garnish it.

  2. Boil macédoine roots in a quart of water for 1 minute, strain, and add sugar, salt, and liquid aspic jelly.

  3. Braise artichoke bottoms in white stock with lemon juice, sugar, and salt for a few moments, then drain.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. Mushroom + artichoketop 8% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

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

  3. Pepper + artichoketop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

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

What each ingredient does

Egg yolks
Bind the sausage meat so it holds together when sliced.
Gelatin
Helps the filling set firm as it cools.
Sausage meat
Forms the moist, savoury filling that surrounds the lamb.
Streaky bacon
Adds fat to the filling, keeping it moist and rich.
Liquid aspic jelly
Gives the garnish a glossy coat and sets it in place.

The step that matters

Retie the saddle tightly before the overnight rest. A loose wrap lets the galantine lose its shape and the filling can separate, so the cloth must be firm while it chills.

“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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