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Galantines of Quail

Quail galantines are quails stuffed with forcemeat, simmered in gravy and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 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

  1. Trim the cold sheep's tongues and cut 8 fillets the size of a walnut.

  2. Place the boned quails breast down on a board and dust with spiced pepper.

Make the forcemeat and stuff the birds

  1. Melt the bacon in a frying pan.

  2. Add the lamb's liver, diced quail meat, and onion.

  3. Cook until done.

  4. Transfer to a mortar with the remaining sheep's tongues, salt, pepper, and nutmeg.

  5. Work into a paste.

  6. Pass through a sieve.

  7. Mix in parsley, spiced pepper, lime peel, and truffles.

  8. Spread a layer of forcemeat over each quail.

  9. Place a tongue fillet in the center.

  10. Add another layer of forcemeat.

  11. Shape the birds neatly.

  12. Sew the skin together securely.

Stew and glaze

  1. Stew the quails in gravy with red currant jelly, sherry, and vinegar.

  2. Once cooked, lift them out.

  3. Drain the gravy and reduce it to a glaze.

Serve

  1. When cold, paint the galantines with the glaze.

  2. Arrange on a dish set on ice.

  3. Garnish with parsley and lime slices.

  4. Serve with iced tartare sauce.

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. Quail + lambtop 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
Forms the main meat that is boned, stuffed, and then stewed until tender.
Lamb's liver
Adds richness and a smoother, softer texture to the forcemeat.
Bacon fat
Fat carries savoury flavour and keeps the forcemeat moist.
Red currant jelly
Adds sweetness and gloss, giving the gravy glaze body.
Vinegar
Adds sharpness that balances the sweet jelly and the rich gravy.

The step that matters

Stew the quails gently. Stewing at a gentle simmer keeps the meat tender and helps the stuffing stay intact. A hard boil toughens the meat and can break the sewn skin open.

Swap the onion

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

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

Fit is the average pairing score against quail, lamb, liver, 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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