Skip to main content
Main

Galantine De Veau

A rolled veal flank stuffed with sausage, bread crumbs, boiled tongue, and seasonings, then poached.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 the veal

  1. Prepare the flank of veal by removing all bones, gristle, sinews, and fibers. Trim the meat evenly.

Make the stuffing

  1. Mix sausage meat with bread crumbs and season with garlic, salt, and pepper. Add wine or brandy if desired.

  2. Mix in 1 or 2 eggs and diced boiled tongue.

  3. Place the force-meat in the center of the flank.

Roll and poach

  1. Roll the flank up carefully, securing the ends. Tie the roll securely with strips of muslin or tape.

  2. Bring a pot of water to a boil, adding bay leaf, thyme, and salt. Drop the roll into the boiling water and boil hard for 15 minutes.

  3. Reduce heat and simmer for 45 minutes or longer if the meat is thick.

  4. Allow the pot to cool completely before removing the roll.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  3. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

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

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

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

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

What each ingredient does

Veal flank
Forms the outer wrapper that holds the stuffing in a rolled shape during cooking.
Sausage meat
Provides fat and richness, keeping the stuffing moist and flavorful as it cooks.
Bread crumbs
Absorb moisture and help bind the stuffing so it holds together when sliced.
Eggs
Set when heated, binding the stuffing into a firm, sliceable mass.

The step that matters

Rolling and tying the roll tightly. If the roll is loose or the ends are not secured, the stuffing can shift or leak during the long boil. Even tension keeps the layers together and the slices neat.

Swap the garlic

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

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Parsleyfits better
  4. Garlicthe original

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

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesMeat CroquettesMeat Croquettes52 recipes