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Galantine of Quails

A stuffed and stewed quail served cold with a stock jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Galantine of Quails

Ingredients

Directions

Prepare the quails

  1. Flatten the quails by opening them up the back and boning them.

  2. Make a forcemeat by mixing the minced livers, veal sweetbread, grated ham, parsley, chives, pepper, salt, and beaten egg.

  3. Lay the quails breast down and cover with a layer of forcemeat.

  4. Add a thin slice of dressed tongue, some minced truffles, and another layer of forcemeat on top.

  5. Roll the quails back into their natural form and tie each in a cloth.

Poach and set

  1. Place the quails in a stewpan with the bones, knuckle of veal, mace, salt, peppercorns, and garlic.

  2. Cover with good white stock and stew gently for 45 minutes.

  3. Let the quails cool in the stock, then remove them.

  4. Boil the stock until it becomes a jelly, strain it, and let it cool.

  5. Cut the jelly into dice or fancy shapes and serve the quails cold with the jelly around them.

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

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

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  4. Chive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,885 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Quail + chivetop 14% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Quails
Form the main body of the galantine, which is rolled, poached and served whole.
Eggs
Bind the forcemeat so it holds together when sliced after cooking.
Veal sweetbread
Adds a soft, tender texture to the forcemeat filling.
White stock
Poaches the quails gently and, once reduced and cooled, sets into the jelly.
Veal knuckle
Its bones and gelatin enrich the stock so it sets into a firm jelly.

The step that matters

Stewing gently in the stock. A gentle simmer cooks the quails evenly and keeps the forcemeat tender; a hard boil can toughen the meat and cloud the stock needed for a clear jelly.

Swap the chive

How well each one fits the dish's main ingredients (quail, liver, veal, ham, parsley, pepper, egg):

  1. Carrotfits about as well
  2. Shallotfits about as well
  3. Asparagusfits about as well
  4. Chivethe original

Fit is the average pairing score against quail, liver, veal, ham, parsley, pepper, egg. 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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