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Galantine of Yeal

A rolled veal dish filled with sausage, ham, and eggs, simmered and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Ham and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Galantine of Yeal

Ingredients

Directions

Prepare the veal

  1. Lay the veal flat on a board and season with pepper and salt.

  2. Cover with ½ lb sausage meat, then layer half the eggs and slices of ham.

  3. Add the remaining sausage meat, ham, and eggs, and season again with salt and pepper.

Roll and cook

  1. Roll up the veal tightly and tie or sew it in a cloth.

  2. Place in boiling water or stock and simmer gently until tender, about 1.5 to 2 hours.

Finish and serve

  1. Once done, press the galantine, remove the cloth, and cover with glaze.

  2. Serve on a border of lettuce and watercress, garnished with tomatoes 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. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Pepper + meattop 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

Breast of veal
Forms the outer wrap that holds the filling together during rolling and cooking.
Sausage meat
Adds fat and moisture, keeping the filling juicy as it cooks.
Hard-boiled eggs
Provide a firm, sliced contrast in the center of the roll.
Cooked ham
Adds savory flavor and a layered pattern inside the roll.

The step that matters

Simmer gently until tender. A rolled, tied joint cooked at a hard boil can toughen and break apart. Gentle simmering lets the connective tissue in the veal soften slowly while the filling stays intact and moist.

“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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