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Galantines, Ballotines, Etc

A stuffed poultry dish where the bird is boned, filled with forcemeat, and braised or roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Galantines, Ballotines, Etc

Ingredients

Directions

Prepare the bird

  1. Place the bird breast down with the head towards you.

  2. Using a sharp knife, cut a straight line down the back through the skin.

  3. Carefully bone the bird, keeping the skin intact as much as possible.

Fill and shape

  1. Fill the cavity with forcemeat and season as desired.

  2. Sew the skin closed and shape the bird as needed.

Cook and serve

  1. Cook the galantine by braising or roasting until fully cooked.

  2. Serve cold or warm, as preferred.

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. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

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

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

What each ingredient does

Forcemeat
Fills the boned cavity, adding moisture and a firm, sliceable texture once cooked.
Bird
Provides the main meat and skin that wrap around the filling to hold the shape.

The step that matters

Carefully bone the bird, keeping the skin intact. The skin forms the outer wrapper that holds the filling. A tear lets the forcemeat leak out during cooking, so the galantine loses its shape and moisture.

“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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