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Galantine De Veau

A rolled veal dish filled with sausage, breadcrumbs, and diced tongue, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Galantine De Veau

Ingredients

Directions

Prepare

  1. Prepare the flank of veal by removing all bones, gristle, sinews, and fibers.

  2. Trim the meat evenly.

  3. Make a thick mixture of sausage meat and bread crumbs, seasoning with garlic, onion, salt, and pepper. Add wine or brandy if desired.

  4. Mix in the eggs and diced tongue.

  5. Place the mixture in the center of the flank.

Roll and cook

  1. Roll it up tightly, securing the ends with muslin or tape.

  2. Bring a pot of water to a boil, adding bay leaf, thyme, and salt.

  3. Carefully drop the rolled flank into the boiling water.

  4. Boil hard for 15 minutes.

  5. Reduce heat and simmer for 45 minutes or longer if the meat is thick.

Cool and serve

  1. Let the pot cool completely before removing the roll.

  2. Slice and serve cold.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal flank
Forms the outer wrapper that holds the stuffing and becomes tender during simmering.
Sausage meat
Adds fat and savory richness that keeps the stuffing moist as it cooks.
Bread crumbs
Absorb juices and fat, helping the stuffing hold together and stay moist.
Eggs
Bind the stuffing so it sets firmly when cooked and sliced cold.

The step that matters

Rolling the flank tightly. Loose rolling lets the stuffing shift and gaps form, so the cooked roll slices unevenly and may fall apart. Tight rolling and secure ends keep the layers together while the meat cooks and sets.

Swap the clove

How well each one fits the dish's main ingredients (veal, meat, bread, egg, garlic, onion, pepper):

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

Fit is the average pairing score against veal, meat, bread, egg, garlic, onion, pepper. 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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