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Pig, Sucking, Galantine of

A rolled and stuffed pig prepared as a galantine, simmered in stock and clarified with egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Pig, Sucking, Galantine of

Ingredients

Directions

Prepare the pig

  1. Scald the pig, clean it, split it open, and lay it flat on a table.

  2. Bone the pig carefully.

  3. Cut off the head if desired.

Stuff and roll

  1. Spread veal stuffing evenly and thinly over the pig.

  2. Layer thin slices of tongue, hard-boiled eggs, truffles, fat bacon, and ham on top of the stuffing.

  3. Cover with another layer of veal forcemeat.

  4. Roll the pig tightly.

  5. Bind it firmly with strips of tape.

  6. Cover with a soft cloth.

  7. Sew it up securely.

Poach and set

  1. Boil seasoned stock with a glass of sherry until it covers the pig.

  2. Simmer gently until the tape becomes loose.

  3. Let the galantine cool in the boiling liquor.

  4. Lift it out.

  5. Boil the stock quickly until reduced to form a jelly when cold.

  6. Clarify the stock with egg white.

  7. Pour the clarified stock over the meat.

  8. Optionally, place a weight on the galantine until cold.

  9. Glaze or cover with bread crumbs.

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

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

  2. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  3. Ham + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together377 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

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

What each ingredient does

Pig
Forms the main body of the galantine and carries the stuffing and layers within the roll.
Veal stuffing
Forms a moist, savoury forcemeat that binds the layers and fills the rolled pig.
Eggs
Hard-boiled slices add firmness and visual contrast inside the roll.
Fat bacon
Adds fat and savour, keeping the interior moist as it cooks.
Seasoned stock
Poaches the galantine gently and, once reduced and chilled, sets into a savoury jelly.
Egg white
Collects impurities when clarifying the stock, leaving it clear for the jelly.

The step that matters

Simmer gently until the tape becomes loose. Boiling vigorously toughens and breaks up the meat proteins and can split the roll, while gentle simmering cooks it evenly and keeps it tender and intact.

“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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