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Galantine of Fowl

A stuffed fowl rolled with ham and force‑meat, simmered, then glazed and garnished.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare

  1. Open the fowl down the back and smooth it out.

  2. Place the ham over the breast, then add a layer of force-meat over the ham.

  3. Roll the fowl up neatly and tie it in a cloth.

Cook and cool

  1. Place the bones and a few vegetables in a pan, cover with water, and put the fowl on top.

  2. Cook for about two hours.

  3. Allow it to cool in the pan, then remove the cloth and wipe dry.

Finish and serve

  1. Glaze the fowl and garnish with anchovy butter and aspic jelly, or serve hot with green parsley sauce and chopped white and yolk of egg.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Meat + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fowl
Forms the main body of the dish, cooked whole and rolled around its fillings.
Ham
Adds savoury flavour and a contrasting layer inside the rolled bird.
Force-meat
Adds a moist, tender layer that fills the rolled bird and keeps the slices juicy.

The step that matters

Rolling and tying the fowl. A tight, even roll keeps the ham and force-meat in place during cooking. Loose wrapping can let filling escape or cook unevenly, so the slices may not hold their shape.

Swap the parsley

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

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Thymefits less well

Fit is the average pairing score against ham, meat, anchovy, butter, sauce, 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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