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Galantine of Fowl

A stuffed, rolled fowl filled with sausage, ham, egg, and tongue, simmered in stock and served chilled with lettuce and cress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lettuce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,037 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare the fowl

  1. Bone the fowl and lay it flat on a board.

  2. Spread half of the sausage meat on the fowl.

  3. Season the fowl with salt and pepper.

  4. Add slices of hard-boiled egg, tongue, and ham on top.

  5. Spread the remaining sausage meat over the filling.

  6. Sew the fowl up with fine string.

  7. Roll the fowl in a clean cloth.

Poach and press

  1. Bring the stock to a boil.

  2. Gently simmer the boned fowl for about two hours.

  3. When nearly cold, tighten the cloth.

  4. Press the fowl between two dishes with weights on top.

  5. Once cold, remove the cloth.

Glaze and serve

  1. Glaze the fowl.

  2. Serve on a border of lettuce and cress.

  3. Garnish with chopped 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. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  4. Meat + lettucetop 18% of all pairs
    Smell alikelow
    Cooked together579 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

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

What each ingredient does

Fowl
Forms the outer shell that holds the stuffing together and cooks through during the gentle simmer.
Sausage meat
Adds moisture and richness to the filling and binds it around the ham, egg and tongue.
Ham
Adds savoury, salty flavour and a firm texture to the layered filling.
Tongue
Adds rich, meaty flavour and a tender texture to the filling.
Hard-boiled eggs
Add firm texture and visual contrast when the galantine is sliced.

The step that matters

Gently simmer the boned fowl. Keeping the stock at a gentle simmer rather than a hard boil cooks the fowl evenly and keeps the meat tender and the roll intact instead of toughening or breaking apart.

Swap the lettuce

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Mustardfits better
  4. Lettucethe original

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