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Beef, Galantine of

A boiled beef galantine made with bacon, breadcrumbs, eggs, stock, and seasoned with salt and pepper.

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 of

Ingredients

Directions

Prepare the mixture

  1. Cut the beef and bacon into small pieces.

  2. Add the breadcrumbs, salt, and pepper, and mix well.

  3. Beat the eggs and add the stock, then stir into the dry ingredients.

Shape and cook

  1. Shape the mixture into a short thick roll and tie it in a buttered pudding cloth.

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

  3. Press until cold.

Finish and serve

  1. Before serving, brush with dissolved meat glaze and 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 + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper 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

Lean beef
Forms the main body of the galantine and provides its meaty flavour and chewy texture.
Bacon
Adds fat and savoury flavour, keeping the cut meat moist as it cooks.
Breadcrumbs
Absorb liquid and bind the mixture so it holds together when sliced.
Eggs
Bind the mixture and help it set firm as it cooks.
Stock
Moistens the mixture and adds savoury flavour throughout.

The step that matters

Boil gently in stock or water. A gentle simmer cooks the roll evenly and keeps it tender and intact. A hard rolling boil can break up the bound mixture and toughen the meat.

“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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