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Galantine of Fowl

A rolled fowl stuffed with veal, bacon, truffles, and chicken wing meat, boiled and served with glaze and jelly garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare the forcemeat

  1. Pound the veal and bacon to a pulp, season with pepper, salt, and spices, and rub through a sieve.

  2. Add diced chicken wing meat, parboiled bacon, and diced truffles to the mixture.

Roll and cook

  1. Lay the fowl flat on a board, skin side down, season, and fill with the forcemeat.

  2. Roll the fowl tightly, tie it in a cloth, and boil in stock for 1.5 hours.

  3. Remove from stock, take off the cloth, tie in a clean cloth, and let it cool.

Slice and serve

  1. Once cool, remove the cloth, slice the galantine, and brush with glaze.

  2. Place a pain-vert in the center of a dish, pile chopped fowl jelly on it, and arrange the galantine slices around.

  3. Garnish the base with croutons and chopped jelly, then 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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Finely-chopped lean veal
Forms the lean, finely textured base of the forcemeat that holds the filling together.
Finely-chopped bacon
Adds fat and savoury flavour to the forcemeat, keeping it moist during cooking.
Meat from chicken wings
Supplies the main poultry filling, giving the galantine its fowl flavour and body.
3 large uncooked truffles
Contributes a strong earthy aroma that perfumes the forcemeat.

The step that matters

Rolling and boiling the fowl. The fowl must be rolled tightly and tied firmly so the forcemeat stays compact. Gentle simmering in stock, rather than a hard boil, cooks the meat evenly and keeps it tender and moist.

“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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