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Galantine De Boeuf

A rolled beef and bacon mixture bound with eggs and breadcrumbs, boiled and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Galantine De Boeuf

Ingredients

Directions

Prepare the mixture

  1. Cut the beef and bacon into very small pieces.

  2. Combine the beef, bacon, breadcrumbs, and seasoning in a basin.

  3. Beat the eggs and stock together.

  4. Pour the beaten eggs and stock over the mixture and mix well.

Shape and cook

  1. Form the mixture into a short roll with your hands.

  2. Tie the roll in a pudding cloth.

  3. Boil for 2.5 hours.

  4. Press between two dishes until cold.

Finish

  1. Glaze the top before serving.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef
Forms the main body and bulk of the galantine, giving it its meaty structure when cooked.
Bacon
Adds fat that keeps the cooked mixture moist and adds savoury flavour.
Breadcrumbs
Absorb the liquid and fat, helping the mixture hold together and stay tender.
Eggs
Bind the mixture and help it set firm as it cooks.
Stock
Adds moisture and savoury flavour to the mixture so it does not dry out.

The step that matters

Press between two dishes until cold. Pressing while the galantine cools compacts the mixture and helps it set into a firm, sliceable block. Pressing before it is fully cold can leave it crumbly or misshapen.

“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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