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Fowl, Galantine of

A stuffed fowl prepared as a galantine, filled with forcemeat, boiled tongue, and optional truffles, then stewed and served with a clarified stock jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fowl, Galantine of

Ingredients

Directions

Bone and fill

  1. Open the fowl down the back and bone it, cutting out the flesh in long narrow strips without injuring the skin.

  2. Leave enough meat to prevent the skin from bursting.

  3. Spread the fowl with the breast downwards and fill the space with forcemeat.

  4. Layer the strips of fowl and boiled tongue with truffles in between, if available.

  5. Continue filling with alternate layers of forcemeat and strips of fowl.

  6. Shape the bird nicely and enclose it in a delicate white cloth.

Stew

  1. In a stewpan, add enough stock to cover the fowl along with the knuckle of veal and calf's foot.

  2. Stew gently for 45 minutes.

  3. Add salt, pepper, a clove, and sweet herbs, and continue stewing for another hour with the lid closed.

Set and finish

  1. After removing the fowl, boil the stock until it becomes jelly.

  2. Clarify the jelly.

  3. If the fowl is cold, remove it from the cloth.

  4. When cold, use it to ornament the galantine.

  5. Glaze it.

  6. Cover with a mixture of bread crumbs and grated roasted chestnuts.

  7. Garnish with jelly and halved hard-boiled eggs.

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 + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + chestnuttop 6% of all pairs
    Smell alikestrong
    Cooked together143 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Truffle + vealtop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  4. Pepper + chestnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Bread + chestnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together191 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 galantine, providing the meat that is layered and rolled.
Forcemeat
Fills the boned cavity, giving a moist, tender texture between the strips of meat.
Knuckle of veal
Enriches the stock with gelatin and body, helping the jelly set when cooled.
Calf's foot
Adds natural gelatin to the stock, helping it turn to a firm jelly.
Bread crumbs
Forms the coating mixture that adds texture to the outside of the galantine.

The step that matters

Remove the skin intact while boning. The skin holds the galantine together and encloses the filling. Cutting too deep or leaving too little meat can tear it, letting the forcemeat escape during stewing.

Swap the clove

How well each one fits the dish's main ingredients (truffle, pepper, veal, bread, chestnut, egg):

  1. Parsleyfits better
  2. Nutmegfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against truffle, pepper, veal, bread, chestnut, 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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