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Galantine De Veau

A veal galantine made by stuffing a boned flank with sausage meat, bread crumbs, eggs, and boiled tongue, then poaching.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and thyme match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Galantine De Veau

Ingredients

Directions

Prepare

  1. Prepare the flank by having it boned and trimmed by the butcher, removing all bones, gristle, sinews, and fibers.

  2. Make a thick force-meat by mixing sausage meat with ½ cup bread crumbs, seasoning with garlic, salt, and pepper.

  3. Add 1 or 2 eggs and diced boiled tongue to the force-meat mixture.

  4. Bring a pot of water to a boil, adding 1 bay leaf, thyme, and salt.

Roll and poach

  1. Place the force-meat in the center of the flank, roll it up carefully, and tie securely with muslin or tape.

  2. Drop the roll into the boiling water and boil hard for 15 minutes, then reduce heat and simmer for 45 minutes or longer if thick.

  3. Let the pot cool completely before removing the roll.

  4. Slice thin for serving.

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. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Wine + thymetop 10% of all pairs
    Smell alikelow
    Cooked together2,349 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Flank of veal
Forms the outer wrapper that holds the force-meat in a neat, sliceable roll.
Sausage meat
Provides the rich fat and savory body that gives the filling its moist texture.
Bread crumbs
Absorbs moisture and fat, helping the force-meat hold together when sliced.
Eggs
Bind the force-meat so it sets firm rather than crumbling after poaching.

The step that matters

Let the pot cool completely before removing the roll. Gelatin and proteins in the meat set as the roll cools, so removing it early can cause it to break apart and lose its shape.

Swap the clove

How well each one fits the dish's main ingredients (meat, bread, egg, pepper, wine, thyme):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against meat, bread, egg, pepper, wine, thyme. 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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