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Galantine of Veal or Beef

A rolled meat dish made from veal, bacon, sausage meat, breadcrumbs, eggs, and seasonings, boiled and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Galantine of Veal or Beef

Ingredients

Directions

Prepare the filling

  1. Finely chop the veal and bacon.

  2. Mix the chopped veal and bacon with sausage meat and breadcrumbs in a bowl.

  3. Season the mixture with salt, pepper, and any other preferred seasonings.

  4. Beat the eggs and add a little stock, then combine with the meat mixture.

Shape and cook

  1. Shape the mixture into a short roll.

  2. Tie the roll in a pudding cloth.

  3. Boil the roll for 2½ hours.

  4. After cooking, press gently at intervals until cool to remove excess liquid.

Finish

  1. Once cool, remove the cloth.

  2. Brush the roll with liquid meat glaze.

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 + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal
Provides the main lean meat body that sets firm when the roll is cooked and cooled.
Bacon
Adds fat and savoury flavour, keeping the lean meat moist during boiling.
Eggs
Bind the meat and breadcrumbs together so the roll holds its shape when sliced.
Sausage meat
Adds fat and seasoning, contributing moisture and a richer, more tender texture.
Breadcrumbs
Absorb juices and fat, helping the filling hold together and stay tender.

The step that matters

Pressing the cooled roll. Gentle pressing at intervals while the roll cools squeezes out excess liquid, so the cooked meat sets firm and sliceable rather than watery. Pressing too hard can crush the texture, so keep it gentle.

“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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