Skip to main content
Main

Pressed Veal or Galantine

A pressed veal dish made with veal steak, minced tongue or ham, mushrooms, almonds, and seasonings, simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Onion and celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pressed Veal or Galantine

Ingredients

Directions

Prepare the veal

  1. Trim the veal steak into a neat shape with no ragged edges and lay it flat on a dish.

  2. Butter the inside of the veal well, then spread the minced tongue or ham, mushrooms, and almonds on top. Season with paprika and a few drops of onion juice.

  3. Roll the veal like a pudding and sew it up in a piece of cheesecloth fitted to the shape.

Cook and press

  1. Place it in a saucepan and cover with weak stock or consommé. Add the sliced onion, minced celery, and chopped soup herbs.

  2. Cook slowly at a steady simmer for three hours, closely covered.

  3. Let it cool in the liquid until lukewarm, then lift it out and place it on a dish with a plate on top and a heavy weight. Leave it overnight.

Serve

  1. Remove the cloth and cut into thin slices.

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. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  3. Mushroom + celerytop 11% of all pairs
    Smell alikemoderate
    Cooked together2,006 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Almond + celerytop 12% of all pairs
    Smell alikestrong
    Cooked together485 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Almond + oniontop 14% of all pairs
    Smell alikestrong
    Cooked together1,769 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

Veal steak
Forms the outer wrapper that encloses the filling and sets into a firm, sliceable loaf.
Cold boiled tongue or ham
Adds savory, meaty flavor to the filling inside the rolled veal.
Mushrooms
Contribute earthy flavor and moisture to the filling.
Almonds
Add a nutty crunch and texture to the filling.

The step that matters

Simmer gently and keep it closely covered. A steady, gentle simmer cooks the veal through evenly and keeps it tender, while a hard boil would toughen the meat and break up the rolled shape.

Swap the almond

How well each one fits the dish's main ingredients (veal, ham, mushroom, onion, celery):

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits better
  4. Almondthe original

Fit is the average pairing score against veal, ham, mushroom, onion, celery. 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.

More pressed veal recipes

or Chicken 5 See all 26 →

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesAlmond SoupAlmond Soup60 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipes