Skip to main content
Main

Galantine of Veal

A veal galantine made with sausage meat, parsley, eschalot, lemon rind, and glazed with aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the veal

  1. Remove the tendons and bones from the veal. Trim the meat to about 9 inches wide and 16 inches long.

  2. Arrange the trimmings at the bottom of a braising pan.

Stuff and roll

  1. Mix the sausage meat, parsley, eschalot, lemon rind, pepper, and salt. Spread the mixture on the meat.

  2. Roll the meat and sew it up.

Braise and set

  1. Braise for 3 hours.

  2. Tie the galantine in a cloth and boil.

  3. When cold, remove the string.

Glaze and garnish

  1. Glaze the meat.

  2. Chop the hard boiled egg very fine.

  3. Color half the egg with a little cochineal.

  4. Arrange the egg in small heaps on the galantine and around the dish.

  5. Garnish the dish.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 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 breast
Forms the main body, and its connective tissue softens into tender slices during long braising.
Sausage meat
Adds fat and moisture to the filling, keeping the lean veal juicy as it cooks.
Eschalot
Adds savoury aroma and mild sweetness once cooked into the filling.
Lemon rind
Adds bright aroma from the oils in the zest, lifting the rich filling.
Aspic jelly
Sets into a clear, glossy glaze that seals and protects the cold meat.

The step that matters

Roll the meat and sew it up. A tight, even roll keeps the filling inside and gives neat, evenly shaped slices. A loose roll can let the filling escape during braising.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesMeatballsMeatballs37 recipes