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Galantine

A stuffed pork galantine made with minced meat, herbs, and spices, boiled and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Galantine

Ingredients

Directions

Prepare the pork

  1. Cover the pork with vinegar and let it sit for 4 hours.

Fill and wrap

  1. Spread minced meat on the fat-lining, seasoning with pepper, salt, herbs, onion, spice, and lemon peel.

  2. Moisten with gravy and add bits of fat.

  3. Fold the pork rind over the filling and stitch the edges together.

  4. Wrap tightly in stout cloth and sew it closed.

Boil, press and serve

  1. Boil in cold water mixed with ½ cup of vinegar for 5 hours.

  2. Let it cool in the water, then place under heavy weights overnight.

  3. Remove the cloth, trim the edges, 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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Veal + livertop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  3. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pork + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Fresh pork fat
Forms the outer wrapper that encloses and holds the filling together.
Minced meat
Provides the bulk of the filling and its savory, meaty flavour.
Gravy
Adds moisture to the filling so it stays juicy during cooking.
Vinegar
Softens the pork and adds acidity that brightens the rich meat.

The step that matters

Wrapping tightly in cloth. A tight, well-sewn wrap keeps the filling compact and prevents it from loosening or leaking during the long boil. Even pressure also helps the galantine set into a firm, sliceable shape once cooled under weights.

“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.

More galantine recipes

Veal 27Turkey 19Beef 17Chicken 15Fowl 10of Fowl 5 See all 12 →

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