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Fowl, Galantine

A stuffed and rolled fowl filled with forcemeat, ham, tongue, pistachios, and truffles, then cooked in stock.

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

Fowl, Galantine

Ingredients

Directions

Prepare the fowl

  1. Prepare the fowl by boning it, drawing the wings and legs inside, and cutting off the pinions.

  2. Flatten the fowl, trimming some meat from the legs to fill the thin parts.

  3. Spread a layer of forcemeat about ½ inch thick over the fowl.

  4. Add strips of cooked ham, tongue, pistachios, and truffles or hard-boiled eggs for decoration.

Roll and wrap

  1. Roll the fowl up tightly like a pudding.

  2. Sew it in a buttered cloth, twisting and tying the ends.

Cook and press

  1. Place the roll in stock and cook gently for several hours.

  2. Tighten the cloth, then place weights on it to cool, shaping it like a bolster.

  3. Remove stitches from the back 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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

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

What each ingredient does

Fowl
Forms the main body of the roll and becomes tender during slow cooking.
Forcemeat
Binds the layers together and keeps the roll moist as it cooks and sets.
Stock
Gently poaches the roll, keeping it moist and adding savoury flavour.

The step that matters

Cook gently in the stock. Keeping the stock at a gentle simmer rather than a rolling boil cooks the meat and forcemeat evenly. Vigorous boiling toughens the proteins and can loosen the cloth and break the roll.

Swap the pistachio

How well each one fits the dish's main ingredients (veal, ham, truffle, butter):

  1. Peasfits better
  2. Walnutfits about as well
  3. Pistachiothe original
  4. Beansfits about as well

Fit is the average pairing score against veal, ham, truffle, butter. 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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