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Galantine, or Roll of Beef

A rolled beef mixture of lean beef, bacon, breadcrumbs, and egg, boiled and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Galantine, or Roll of Beef

Ingredients

Directions

Prepare the filling

  1. Cut the beef and bacon into small pieces.

  2. Add the breadcrumbs, salt, and pepper, then mix the dry ingredients well.

Make and shape the roll

  1. Beat the egg and add it to the stock.

  2. Stir the mixture into the dry ingredients.

  3. Shape the mixture into a short thick roll.

  4. Tie the roll in a greased pudding cloth.

Cook and finish

  1. Boil gently in stock or water for 2 to 2½ hours.

  2. Press the roll until cold before serving.

  3. Brush the roll with dissolved meat glaze.

  4. Decorate with creamed butter or aspic jelly.

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 + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lean beef
Forms the main body of the roll and gives it a meaty structure when cooked.
Bacon
Adds fat and flavour, keeping the cooked roll moist and savoury.
Breadcrumbs
Absorb liquid and help bind the mixture so the roll holds its shape.
Egg
Sets when heated, binding the meat and crumbs together into a firm roll.
Stock
Adds moisture and savoury flavour to the mixture and the cooking liquid.

The step that matters

Boil gently in stock or water. Vigorous boiling can break the tied roll apart and toughen the meat proteins. A gentle simmer cooks the egg and meat evenly and keeps the roll intact.

“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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