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Pressed Veal or Galantine

A rolled veal steak filled with minced tongue or ham, mushrooms, almonds, and herbs, cooked slowly in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 roll

  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 over it.

  3. Season with paprika and onion juice, then roll it up tightly like a pudding and sew it in cheesecloth.

Cook and press

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

  4. Leave it overnight to set.

Finish and set

  1. Remove the cloth and slice perpendicularly into thin slices.

  2. Place the roll in an oblong mold and pour aspic jelly over it.

  3. Set on ice until firm.

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 main body of the roll and becomes tender during slow simmering.
Cold boiled tongue or ham
Adds savoury, meaty flavour to the filling inside the roll.
Mushrooms
Contribute earthy flavour and moisture to the filling.
Almonds
Add texture and a nutty crunch within the sliced roll.
Weak stock or consommé
Gently cooks the veal and flavours it while keeping it moist.

The step that matters

Cook slowly at a steady simmer. Gentle, covered simmering keeps the veal tender and moist; a hard boil toughens meat proteins and can break up the roll, so the heat must stay low and steady.

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.

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