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Galantine of Fowl

A stuffed and rolled fowl, cooked with ham and force‑meat, served chilled with anchovy butter, aspic jelly, or hot with parsley sauce and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Galantine of Fowl

Ingredients

Directions

Prepare the fowl

  1. Open the fowl down the back and smooth it out.

  2. Place the ham over the breast.

  3. Add a layer of force-meat over the ham.

  4. Roll the fowl up neatly.

  5. Tie the rolled fowl in a cloth.

Cook and cool

  1. Place the bones and a few vegetables in a pan.

  2. Cover the pan with water.

  3. Put the fowl on top of the pan.

  4. Cook for about two hours.

  5. Allow the fowl to cool in the pan.

Finish and serve

  1. Remove the cloth.

  2. Wipe the fowl dry.

  3. Glaze the fowl.

  4. Garnish with anchovy butter and aspic jelly.

  5. Serve hot with green parsley sauce and chopped egg.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Meat + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fowl
Forms the main body of the galantine, and its meat sets the texture of the dish.
Cooked ham
Adds savoury flavour and a contrasting colour inside the rolled fowl.
Force-meat
Adds a moist, tender filling layer that keeps the rolled meat juicy as it cooks.

The step that matters

Tie the rolled fowl in a cloth. A tight, even roll holds the layers together during the long poach, so the filling does not spill out and the slices hold their shape.

Swap the parsley

How well each one fits the dish's main ingredients (ham, meat, anchovy, butter, sauce, egg):

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Thymefits less well

Fit is the average pairing score against ham, meat, anchovy, butter, sauce, egg. 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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