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Beef Galantine

A rolled beef and bacon mixture set in a pudding cloth, 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 ↓

Beef Galantine

Ingredients

Directions

Prepare the mixture

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

  2. In a basin, combine the beef, bacon, breadcrumbs, pepper, and salt.

  3. Beat the eggs and stock together, then add to the mixture.

  4. Mix well and shape into a neat short roll.

Cook and press

  1. Tie the roll in a buttered pudding cloth.

  2. Boil over gas jets for about 2.5 hours.

  3. Press between two dishes until cold.

Finish and serve

  1. Brush the cooled galantine with liquefied meat glaze.

  2. Let set and decorate with creamed butter, aspic jelly, or both.

  3. Dish up 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. 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 of the galantine and gives it a meaty structure once set.
Bacon
Adds fat and moisture, keeping the lean meat from drying out during boiling.
Breadcrumbs
Absorb liquid and help bind the mixture so it holds its roll shape.
Eggs
Bind the mixture and help it set firm as it cooks.
Stock
Adds moisture and savoury flavour to the mixture, keeping it tender.

The step that matters

Press between two dishes until cold. Pressing while the galantine cools compacts the mixture and squeezes out excess liquid, so the roll slices cleanly and holds together when set.

“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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