Skip to main content
Main

Galantine of Turkey with Aspic Jelly

A stuffed turkey prepared with a forcemeat mixture, boiled, and set in a white aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
Jump to recipe ↓

Why it works: Turkey and beef work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Galantine of Turkey with Aspic Jelly

Ingredients

Directions

Prepare the turkey

  1. Singe the turkey.

  2. Remove the tips from the legs and wings.

  3. Split the skin along the neck.

  4. Bone the turkey completely.

  5. Cut some flesh from the legs and fillets into small pieces.

  6. Combine the turkey meat with double the amount of blanched bacon and a third of ham in a basin.

  7. Season the mixture with salt and pepper.

  8. Pour in 1 teacup of white wine.

Make the stock

  1. Break up the turkey's backbone.

  2. Place the backbone in a saucepan with the other bones, trimmings, beef scraps, calf's feet, vegetables, herbs, and spices.

  3. Cover with white broth.

  4. Bring to a boil.

  5. Skim the broth.

  6. Reduce heat.

Make the forcemeat and stuff

  1. Finely chop lean veal.

  2. Mix the chopped veal with an equal amount of fat bacon.

  3. Add the mixture to the forcemeat.

  4. Season the mixture with salt and spices.

  5. Pound it in a mortar.

  6. Pass it through a fine sieve.

  7. Stuff the turkey with the forcemeat.

  8. Truss it into an oblong shape.

  9. Wrap it in a cloth and tie it securely.

Poach and cool

  1. Boil the turkey in the stock gently for 2.5 hours.

  2. Drain and remove the cloth.

  3. Rinse the cloth in hot water.

  4. Re-tie the cloth.

  5. Let the galantine cool under a light weight.

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. Turkey + beeftop 9% of all pairs
    Smell alikemoderate
    Cooked together248 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

  5. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Turkey
Forms the main body of the galantine and supplies the meat for the forcemeat.
Eggs
Bind the forcemeat so it holds together when sliced after cooking.
Fat bacon
Adds moisture and richness, keeping the lean meats from drying out during poaching.
Lean veal
Contributes a delicate texture and body to the forcemeat.
Calf's feet
Release gelatin into the stock, helping the galantine set when cooled.
Ham
Adds savory, salty flavor to the forcemeat.

The step that matters

Boil the turkey gently. A gentle simmer keeps the forcemeat from toughening and splitting as proteins set. A hard boil can make the meat tough and cause the wrapped roll to break apart.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes