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Galantines of Legs of Fowls, a LA Financiere

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Galantines of Legs of Fowls, a LA Financiere

Ingredients

Directions

  1. Carve the legs from the fowl, leaving skin from the back attached.

  2. Bone the legs without cutting them apart.

  3. Cut the feet with part of the leg bones, scald, and remove the outer skin carefully.

  4. Trim the feet neatly, leaving part of the claws, and insert them into the legs.

  5. Season the legs with pepper and salt, and place 2 teaspoons of force-meat mixed with fine herbs in the center.

  6. Use a large needle and coarse thread to gather the skinny part of the legs into a purse and secure them.

  7. Lard the plump part of the thigh closely, if desired.

  8. Place the galantines in a deep pan with sliced carrot, onion, and celery at the bottom.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Swap the onion

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

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against pepper, meat, carrot, celery. Candidates are from the same food group and used in at least 100 recipes.

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