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Galantine of Veal

A veal galantine stuffed with forcemeat, bacon, eggs, gherkins, and mushrooms, then boiled and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the veal

  1. Remove the bones from the veal and beat it with a rolling pin.

  2. Poke the veal all over with a fork.

  3. Spread a layer of forcemeat over the veal.

Fill and roll

  1. Add strips of fat bacon, hard-boiled eggs, gherkins, and mushrooms on top.

  2. Roll the veal tightly and tie it in a cloth.

Cook and press

  1. Boil it in a pot with the turkey for two hours.

  2. Press the cooked galantine between two dishes until 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. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  2. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Breast of veal
Forms the outer wrapper that rolls around the filling and sets firm when cooked.
Forcemeat
Adds moisture and richness, binding the layers together as the galantine cooks.
Strips of fat bacon
Adds fat and savoury flavour that melts into the meat during cooking.
Hard-boiled eggs
Provide a firm, sliceable centre that holds its shape when the galantine is cut.
Gherkins
Add sharp acidity that cuts through the richness of the meat and fat.

The step that matters

Roll the veal tightly and tie it in a cloth. A loose roll lets the filling shift and leaves air gaps during boiling, so the cooked galantine can crumble or show uneven slices. Tight rolling and firm tying keep the layers together while the meat sets.

“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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