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Galantine of Veal

A rolled veal dish filled with sausage, bacon, and egg, simmered in stock and served glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the roll

  1. Bone the veal and flatten it on a surface.

  2. Season with salt and pepper, then spread half the sausage meat evenly over the veal.

  3. Distribute narrow strips of bacon and slices of hard-boiled egg on top.

  4. Sprinkle with mace, nutmeg, cloves, and additional salt and pepper.

  5. Cover with the remaining sausage meat and roll tightly.

  6. Wrap in a pudding cloth and secure the ends with string.

Cook

  1. Place the roll in boiling stock or water with veal bones, onions, carrots, turnip, celery, salt, and peppercorns.

  2. Cook gently for 3 to 3.5 hours.

  3. Once cooked and nearly cool, remove the cloth, re-roll tightly, and tie again.

  4. Press the galantine between two boards or dishes until cold.

Serve

  1. Before serving, brush with glaze and garnish with parsley and aspic jelly if desired.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal breast
Forms the lean outer meat that is rolled around the filling and sliced for serving.
Sausage meat
Adds fat and moisture, keeping the filling tender as it cooks.
Bacon
Contributes fat and savory flavor to the filling as it renders during cooking.
Hard-boiled egg
Creates a visible band in the slices and adds a mild, rich texture to the filling.

The step that matters

Rolling and pressing the galantine. A tight roll keeps the filling compact so slices hold their shape. Gentle simmering avoids breaking the meat apart, and pressing while cooling sets the roll into a firm, even log.

Swap the mace

How well each one fits the dish's main ingredients (veal, meat, ham, egg, pepper, nutmeg, clove):

  1. Allspicefits better
  2. Cinnamonfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against veal, meat, ham, egg, pepper, nutmeg, clove. 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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