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Galantine of Fowl

A stuffed fowl rolled with veal, pork, ham, tongue, nuts, olives, anchovies, and spices, then simmered and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Pistachio and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 693 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare the forcemeat

  1. Pass the veal and pork through a sausage machine and season well.

  2. Knead the mixture on a wet board, adding cold water gradually to form a dough.

  3. Spread the dough into a shape as long and wide as the fowl.

  4. Lay the ham and tongue cut into stripes, chopped pistachios, almonds, truffles or walnut slices, olives, and anchovies on the dough.

  5. Roll it up into a large sausage shape.

Bone and stuff the fowl

  1. Remove all bones from the fowl without cutting the skin and clean the carcass.

  2. Place the bones in a large pan, cover with cold water, and add onion, carrot, turnip, celery, salt, and pepper; bring to a boil.

  3. Place the roll of forcemeat inside the fowl, sew up the tail and neck, and wrap tightly in a buttered cloth, tying the ends.

Cook and set

  1. Lay it in the pan of boiling stock and simmer gently for 1.5 to 2 hours, depending on size.

  2. When cooked, remove the cloth, wrap it tightly again, and place between dishes with a weight on top, ensuring it does not lie on its side.

  3. Once completely cold, glaze it and garnish with aspic jelly and beaten butter, or simply with fresh salad.

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. Pistachio + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together693 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Pistachio + nutstop 1% of all pairs
    Smell alikestrong
    Cooked together425 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Olive + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,875 recipes

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

  4. Nuts + almondtop 6% of all pairs
    Smell alikemoderate
    Cooked together394 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Pistachio + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together299 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Fowl
Forms the outer shell and the main body of the galantine, holding the forcemeat during cooking.
Veal and pork
Form the forcemeat binder; cold water helps make a smooth, cohesive dough that holds together when sliced.
Ham and tongue
Add savoury, meaty flavour and colour to the cut slices of the roll.
Almonds
Add crunch and texture to the forcemeat.
Anchovies
Add a salty, savoury depth of flavour to the forcemeat.

The step that matters

Simmering the wrapped roll. Simmering gently keeps the forcemeat from toughening and splitting. A hard boil forces fat and moisture out of the meats and can leave the roll dense and cracked.

Swap the nuts

How well each one fits the dish's main ingredients (veal, ham, pistachio, truffle, olive, pork, almond):

  1. Chestnutfits better
  2. Walnutfits better
  3. Beansfits better
  4. Nutsthe original

Fit is the average pairing score against veal, ham, pistachio, truffle, olive, pork, almond. 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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