Name: Galantine of Veal
Ingredients: 1 boned breast of veal; slices of cooked, freshly pickled pork; veal force-meat; vegetables for braising; stock for braising; glaze for brushing; aspic jelly for garnish; lemon for garnish

Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Galantine of Veal

Ingredients

Directions

Lay slices of cooked, freshly pickled pork over the inner side of the boned breast of veal.
Spread a layer of veal force-meat over the pork.
Roll the veal tightly and tie securely with kitchen twine.
Braise the rolled veal over vegetables and stock for three hours.
Allow it to cool in the pan, then remove and place under a weight to press.
The next day, remove the twine, brush with glaze, and garnish with aspic jelly and lemon.

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.

Veal + porktop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Pork + meattop 11% of all pairs

Smell alikemoderate

Cooked together3,208 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + meattop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

Shared aroma: 2,4-decadienal (seaweed).
Pork + lemontop 26% of all pairs

Smell alikemoderate

Cooked together4,786 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).