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Galantines of Quail

A savory dish of quail stuffed with forcemeat and served with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Pepper and lime match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Galantines of Quail

Ingredients

Directions

Prepare the forcemeat

  1. Melt fat bacon in a frying pan.

  2. Add diced lamb's liver, diced birds, and finely chopped onion; cook until done.

  3. Transfer contents to a mortar, add sheep's tongues, salt, pepper, and nutmeg; work into a paste.

  4. Pass the mixture through a sieve, then mix in parsley, spiced pepper, lime peel, and foie gras.

Stuff and simmer

  1. Spread a layer of forcemeat over each quail, place a tongue fillet in the center, and add another layer of forcemeat.

  2. Sew the skin of the quails together securely.

  3. Simmer the quails gently in gravy with red currant jelly, sherry, and vinegar until cooked.

  4. Remove the quails, drain the gravy, and reduce it to a glaze.

Glaze and serve

  1. Once cooled, paint the galantines with the glaze and arrange on a dish set on ice.

  2. Garnish with parsley and lime slices.

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. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

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

  2. Lamb + quailtop 2% of all pairs
    Smell alikestrong
    Cooked together28 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Parsley + limetop 2% of all pairs
    Smell alikestrong
    Cooked together547 recipes

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

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

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

  5. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

What each ingredient does

Quails
Form the outer casing that holds the forcemeat and cooks into tender meat.
Lamb's liver
Adds richness and a firm, savoury body to the forcemeat.
Foie gras
Adds fat, making the forcemeat smoother and more moist.
Red currant jelly
Adds sweetness and body to the gravy, helping it reduce to a glaze.
Sherry
Adds acidity and aroma to the simmering liquid.
Vinegar
Adds sharpness that balances the richness of the meat and fat.

The step that matters

Simmer the quails gently in gravy. Gentle heat cooks the quails through while keeping the meat moist and tender. A hard boil toughens the proteins and can break the stuffed casings open.

Swap the onion

How well each one fits the dish's main ingredients (lamb, liver, quail, pepper, nutmeg, parsley, lime):

  1. Spinachfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against lamb, liver, quail, pepper, nutmeg, parsley, lime. 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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