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Galantine D' Anguille En Bastion D LA Gelee

A galantine of eel wrapped in bacon, boiled, glazed, and served with truffles, egg whites, and jelly croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Galantine D' Anguille En Bastion D LA Gelee

Ingredients

Directions

Prepare the eel

  1. Prepare the eel and wrap it tightly in sheets of bacon using a napkin.

  2. Place the wrapped eel in a fish kettle with the ordinary marinade and boil slowly for 45 minutes.

  3. Allow the eel to cool, then drain and cut it into 4-inch pieces.

Glaze and decorate

  1. Glaze the tops and sides of the pieces and arrange them upright on a dish with Montpelier butter.

  2. Decorate each piece with truffles, whites of eggs, and small croutons of jelly, adding a border of jelly or glazed roots if desired.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

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

What each ingredient does

Eel
Forms the main body of the galantine, cooked gently until tender.
Sheets of bacon
Wraps the eel, adding savoury fat and flavour as it cooks.
Truffles
Provide an aromatic, earthy flavour as a decorative finish.
Whites of eggs
Used in the decoration, where they set to help hold the garnish in place.

The step that matters

Boil slowly, do not let the marinade boil hard. A gentle simmer keeps the eel tender and intact. Vigorous boiling toughens the protein and can break the wrapped pieces apart.

“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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