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Galantine De Dinde Sur Socle

A turkey galantine assembled with veal, pork, truffles, tongue, and blanched pork, cooked slowly in mirepoix.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turkey and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 830 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Galantine De Dinde Sur Socle

Ingredients

Directions

Prepare the turkey

  1. Remove the skin from the turkey legs, wings, and neck.

  2. Debone the turkey completely.

  3. Lift the meat from the skin without breaking it.

  4. Remove the nerves from the thighs and fillets.

Make the stuffing and fill the galantine

  1. Make a stuffing by finely chopping and grinding the veal and pork together.

  2. Season the stuffing with spicy salt.

  3. Dice the truffles, tongue, and blanched pork into 1-inch squares to make a salpicon.

  4. Spread the turkey skin on a table.

  5. Cover the skin with a 1-inch layer of stuffing.

  6. Replace half of the meat.

  7. Season the replaced meat with spicy salt.

  8. Cover the meat with the salpicon.

  9. Add another layer of stuffing over the salpicon.

  10. Place the remaining meat and salpicon on top.

  11. Season again with spicy salt.

  12. Cover everything with the remaining stuffing.

  13. Fold the skin over to enclose the filling.

  14. Tie the galantine to shape it into an oval.

  15. Wrap the galantine in a towel.

  16. Secure the towel tightly at both ends.

  17. Add strings along the length to hold the towel in place.

Braise and finish

  1. Place the turkey in a covered braising pan.

  2. Submerge the turkey in mirepoix by 1.5 inches.

  3. Cook on low heat for 4 hours.

  4. Remove the galantine from heat.

  5. Let it sit in the cooking liquid for 1 hour.

  6. Drain and unwrap the towel.

  7. Place the galantine on a serving platter.

  8. Wash the towel in hot water.

  9. Rewrap the galantine, maintaining its shape and tightening at both ends.

  10. Press the galantine.

  11. Let it cool completely.

  12. Remove the galantine from the towel.

  13. Place it on a board.

  14. Place it in front of the oven for 4 minutes.

  15. Blot off excess fat.

  16. Glaze with poultry jelly.

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 + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together830 recipes

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

  2. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

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

    Shared aroma: 3-ethylphenol (must).

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Turkey + truffletop 14% of all pairs
    Smell alikelow
    Cooked together167 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

Turkey
Provides the lean meat and skin that enclose the filling and hold the roll together.
Veal
Gives the stuffing a fine, tender texture once finely chopped and ground.
Pork
Adds fat and moisture so the stuffing stays juicy during long cooking.
Truffles
Contribute a strong, earthy aroma to the filling.
Tongue
Adds meaty flavour and a firm texture to the salpicon.

The step that matters

Cook on low heat for 4 hours. Gentle, low heat keeps the meat tender and the stuffing moist. A hard boil toughens the proteins and can break the roll apart, while slow cooking lets connective tissue soften gradually.

“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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