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Galantine of Veal

A veal breast stuffed with sausage, bacon, egg, and spices, then poached and served with glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the filling

  1. Bone the veal and flatten it on a table.

  2. Season the veal with salt and pepper.

  3. Spread half of the sausage meat in an even layer on the veal.

  4. Distribute narrow strips of bacon and slices of hard-boiled egg over the surface.

  5. Add mace, nutmeg, and cloves in small quantities.

  6. Season the filling with salt and pepper.

  7. Cover with the remaining sausage meat and roll the veal tightly.

Poach and finish

  1. Wrap the roll in a pudding cloth and secure the ends with string.

  2. Place the roll in boiling stock or boiling water with veal bones, onions, carrots, turnip, celery, salt, and peppercorns.

  3. Cook gently for 3 to 3.5 hours.

  4. Remove the cloth.

  5. Re-roll the galantine tightly.

  6. Tie the roll again.

  7. Press the galantine between dishes until cold.

  8. Brush the galantine with glaze.

  9. Garnish with parsley and aspic jelly 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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal breast
Forms the outer wrapper that holds the rolled filling together during cooking.
Sausage meat
Provides a moist, savoury filling that sets firm as the roll cooks and cools.
Bacon
Adds fat and savoury flavour that keeps the filling moist as it cooks.
Hard-boiled egg
Adds a firm, pale contrast in the slices when the roll is cut.

The step that matters

Re-roll and press the galantine while it cools. Tightening the roll after removing the cloth and pressing it until cold lets the meat and gelatin set into a compact shape, so slices hold together neatly.

Swap the mace

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

  1. Allspicefits better
  2. Cinnamonfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against veal, meat, ham, egg, pepper, nutmeg, clove. 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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