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Galantine of Eel

A boiled eel rolled with parsley, sweet herbs, lemon rind, mace, cayenne, and salt, served with its stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 Eel

Ingredients

Directions

Prepare the eel

  1. Remove the backbone from the eel and clean it.

  2. Make a mince of the lemon rind, parsley, sweet herbs, ground mace, cayenne, and salt.

  3. Spread the mixture inside the eel and roll it up from the head.

Cook and serve

  1. Tie the eel in a cloth and boil it in equal parts water and vinegar until tender.

  2. Let the stock and eel cool completely, then remove the eel from the cloth and serve.

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. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Eel
Forms the main body of the galantine, and its flesh turns firm and tender when simmered.
Parsley
Adds fresh green flavour and aroma to the herb filling.
Sweet herbs
Add aromatic flavour to the filling that complements the fish.
Lemon rind
Adds bright citrus aroma that lifts the rich flavour of the eel.

The step that matters

Let the stock and eel cool completely. Cooling the eel in its stock keeps it moist and lets the flesh firm up, so it slices cleanly rather than falling apart.

Swap the mace

How well each one fits the dish's main ingredients (parsley, lemon, pepper, vinegar):

  1. Tarragonfits better
  2. Dillfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against parsley, lemon, pepper, vinegar. 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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