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Galantine of Fowl

A stuffed fowl filled with pork, veal, egg yolks, truffles, and seasoned with pepper and salt, then boiled and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare

  1. Soak the fowl if very salty or dried for 12 hours.

  2. Bone the fowl and mince the pork and veal finely.

  3. Season the meat with pepper and coarse sea salt.

Stuff and shape

  1. Fill the fowl with the stuffing, adding the yolks and truffles.

  2. Shape the fowl and secure it in a cloth.

Cook and finish

  1. Boil according to directions for boiling meat.

  2. After cooking, remove the cloth and replace it with a clean one, securing it again.

  3. Place under light pressure until cold.

  4. Remove the cloth, glaze the fowl, and garnish with aspic jelly.

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 + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  2. Pork + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together1,380 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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

What each ingredient does

Fowl
Forms the outer shell that holds the stuffing and keeps its shape during cooking.
Pork
Adds fat and moisture to the stuffing, keeping the mixture tender when cooked.
Veal
Contributes a mild, tender meat body that binds with the pork in the stuffing.
Eggs
Hard-boiled yolks add richness and a crumbly texture to the stuffing.
Truffles
Provide a concentrated earthy aroma that perfumes the meat through the stuffing.

The step that matters

Place under light pressure until cold. Gentle pressure while the galantine cools compacts the stuffing so slices hold together neatly. Too much pressure squeezes out juices and makes the meat dense, while too little lets the filling loosen and crumble.

“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 galantine recipes

Veal 27Turkey 19Beef 17Chicken 15Fowl 10of Fowl 5 See all 12 →

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