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Galantine of Veal

A boned veal breast rolled around sausage meat, ham and hard-boiled eggs, boiled, pressed and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and ham are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the veal

  1. Ask the butcher to remove the skin and gristle from the veal.

  2. Lay the veal flat on a board.

Fill and roll

  1. Spread half of the sausage meat over the veal.

  2. Place the ham, cut into strips, and the sliced hard-boiled eggs in between.

  3. Spread the remaining sausage meat on top.

  4. Roll it up tightly.

  5. Secure the roll with tape.

  6. Tie it in a greased cloth.

Cook and press

  1. Boil for about 2 hours.

  2. Press it between two dishes with heavy weights on top.

  3. Let it cool completely, preferably overnight.

Finish and serve

  1. Trim the galantine neatly.

  2. Brush it with glaze made from 1 ounce melted glaze mixed with a little water.

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. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  5. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 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

Veal breast
Forms the outer wrapper and the main meaty body of the galantine.
Sausage meat
Adds fat and moisture, keeping the lean veal and ham tender as it cooks.
Cooked ham
Adds savory flavor and a contrasting texture inside the roll.
Hard-boiled eggs
Provide a firm, sliced center that shows as a neat pattern when cut.
Parsley
Adds fresh aroma and a touch of color to the seasoned filling.

The step that matters

Rolling and tying tightly before boiling. A tight roll with no gaps keeps the filling compact, so slices hold their shape and the galantine sets cleanly as it cools under pressure.

Swap the parsley

How well each one fits the dish's main ingredients (veal, meat, ham, egg):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Capersfits about as well
  4. Celeryfits about as well

Fit is the average pairing score against veal, meat, ham, egg. 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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