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Galantine De Veau

A rolled veal flank stuffed with sausage, breadcrumbs, tongue, and seasonings, simmered in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and thyme match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Galantine De Veau

Ingredients

Directions

Prepare the veal

  1. Prepare the flank of veal by removing all bones, gristle, sinews, and fibers. Trim the meat evenly.

Make the force-meat

  1. Make a thick force-meat by mixing sausage meat with bread crumbs and season with garlic, salt, and pepper.

  2. Add wine or brandy if desired, and mix in 1 or 2 eggs and diced tongue.

Roll and cook

  1. Place the force-meat in the center of the flank and roll it up tightly, securing the ends with muslin or tape.

  2. Bring a pot of water to a boil, adding bay leaf, thyme, and salt.

  3. Carefully drop the rolled flank into the boiling water and boil hard for 15 minutes, then reduce heat and simmer for 45 minutes or longer if the meat is thick.

  4. Allow the pot to cool completely before removing the roll.

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. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal flank
Forms the outer wrapper that encloses the stuffing and holds the roll together while cooking.
Sausage meat
Provides fat and savory body to the force-meat, keeping the filling moist and rich.
Bread crumbs
Absorb liquid and help bind the force-meat so it holds together when sliced.
Egg
Binds the force-meat, helping it set firm as it cooks.

The step that matters

Rolling the flank tightly. Loose rolling leaves air gaps and an uneven shape, so the filling can shift or separate during the long simmer. A firm, even roll with secured ends cooks evenly and slices cleanly.

Swap the garlic

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

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Parsleyfits better
  4. Garlicthe original

Fit is the average pairing score against veal, bread, meat, egg, clove, thyme, 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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