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Galantines of Legs of Fowls, a LA Financiere

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Galantines of Legs of Fowls, a LA Financiere

Ingredients

Directions

  1. Carve the legs from the fowl, leaving skin from the back attached.

  2. Bone the legs without separating the drumstick.

  3. Trim the feet, leaving part of the leg bones, and scald to remove the outer skin.

  4. Insert the trimmed feet into the legs for a neat appearance.

  5. Season the legs with salt and pepper, and place 2 teaspoons of force-meat mixed with fine herbs in the center.

  6. Use a large needle and coarse thread to secure the legs into a purse shape.

  7. Lard the plump part of the thighs closely.

  8. In a deep pan, layer sliced carrot, onion, celery, and a faggot of parsley.

  9. Place the galantines on top and cover with thin layers of fat bacon.

  10. Moisten with enough consomme or broth to reach nearly up to the larding.

  11. Cover with buttered paper and place the lid on the pan.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Swap the onion

How well each one fits the dish's main ingredients (pepper, meat, carrot, celery, parsley):

  1. Parsnipfits better
  2. Turnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against pepper, meat, carrot, celery, parsley. Candidates are from the same food group and used in at least 100 recipes.

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