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Galantine of Veal

A veal galantine made with sausage meat, kidneys, truffles, and stock, rolled, boiled, and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the filling

  1. Bone the veal.

  2. Cut the kidneys and truffles into dice and mix them with the sausage meat.

  3. Lay the mixture on the veal, fold it around, and secure with broad tape.

Cook

  1. Roll it in a napkin, fastening securely with tape, and boil gently in stock for 3 to 4 hours.

  2. Remove from the stewpan, take off the cloth, and roll in a clean one, fastening securely.

  3. Put a dish with a weight on it to press.

Finish and serve

  1. When cold, remove the napkin, trim the meat neatly, and glaze it.

  2. Garnish and decorate like galantine of fowl or turkey.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

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

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

Veal loin
Forms the outer wrapper that holds the filling together and gives the sliced meat its body.
Sausage meat
Adds fat and moisture, keeping the stuffing tender and juicy as it cooks.
Veal kidneys
Contribute richness and a firm, tender texture to the filling.
Truffles
Add a strong earthy aroma that perfumes the meat and filling.
Strong second stock
Gently cooks the roll in liquid, keeping it moist and flavouring the meat as it poaches.

The step that matters

Boil gently in stock. A gentle simmer cooks the meat evenly and keeps it tender and moist. A hard boil would toughen the proteins and can break the roll apart, so the stock should only barely bubble for the full 3 to 4 hours.

“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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