Skip to main content
Main

Galantine of Chicken

A stuffed, rolled chicken filled with veal, ham, tongue, truffles, eggs, pistachios, and seasoned with spices, then braised and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Galantine of Chicken

Ingredients

Directions

Prepare the filling

  1. Bone the chicken, removing all bones.

  2. Sprinkle the chicken with salt, pepper, and cayenne.

  3. Tuck the legs inside the chicken.

  4. Pass the veal and ham through a meat grinder twice.

  5. Season the ground meat with salt, pepper, cayenne, ground mace, and grated lemon rind.

  6. Place strips of tongue on the meat mixture.

  7. Fill gaps with truffles, hard-boiled eggs, and pistachios.

  8. Cover with the remaining meat mixture.

  9. Shape the mixture like a bird.

  10. Sew the chicken closed.

Wrap and cook

  1. Butter a cloth well.

  2. Place the chicken on the cloth.

  3. Roll the chicken tightly.

  4. Tie the ends of the cloth.

  5. Cook the wrapped chicken in hot, well-flavored stock for 1.5 hours, allowing 25 minutes per pound.

  6. Remove the cloth.

Press and finish

  1. Wrap the chicken in a clean cloth to absorb excess grease.

  2. Place the chicken between two boards with weight on top.

  3. Once cold, remove threads.

  4. Glaze the galantine.

  5. Decorate with aspic jelly.

  6. Serve on a block of aspic jelly with chopped jelly around.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  4. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  5. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

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

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

What each ingredient does

Chicken
Forms the boned outer shell that wraps and holds the stuffing together during cooking.
Veal
Ground meat that forms the firm, cohesive body of the stuffing.
Ham
Adds savory, salty flavor to the ground meat filling.
Hard-boiled eggs
Provide a firm, contrasting texture and mild richness inside the slices.
Truffles
Contribute a strong, earthy aroma to the filling.
Stock
Cooks the galantine gently while adding savory flavor to the meat.

The step that matters

Rolling and tying the wrapped chicken. If the cloth is not rolled tightly and tied firmly, the galantine can loosen and cook unevenly, and the filling may separate or lose its neat shape during poaching.

Swap the mace

How well each one fits the dish's main ingredients (chicken, pepper, veal, ham, lemon, truffle, egg):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against chicken, pepper, veal, ham, lemon, truffle, 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.

You might also like

Chicken BrothChicken Broth257 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes