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Veal, Galantine of

A veal galantine made with sausage, bacon, hard‑boiled egg, and spices, cooked in stock and served glazed.

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 ↓

Veal, Galantine of

Ingredients

Directions

Prepare the veal

  1. Bone the veal and flatten it on a clean surface.

  2. Season the veal with salt and pepper.

  3. Spread the sausage meat evenly over the veal.

  4. Distribute narrow strips of bacon and slices of hard-boiled egg on top. Sprinkle with mace, nutmeg, and cloves.

  5. Add more salt and pepper.

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

Poach

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

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

  3. Cook gently for 3 to 3.5 hours.

  4. Remove the cloth. Re-roll tightly and tie again.

  5. Press the galantine between two boards or dishes until cold.

Glaze and serve

  1. Brush with glaze.

  2. 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 main meat wrapper that holds the rolled filling together while it cooks.
Sausage meat
Adds fat and moisture, keeping the filling tender and juicy as it cooks.
Bacon
Adds savory fat and flavor that melts into the surrounding meat during gentle cooking.
Hard-boiled egg
Provides a firm, pale centre that shows as a neat slice when the roll is cut.

The step that matters

Gentle poaching. Simmering gently rather than boiling keeps the meat and sausage tender and prevents the roll from breaking apart or turning tough. Proteins toughen and the casing can split when the liquid boils hard.

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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