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Galantine of Veal

A veal galantine filled with sausage, ham, walnuts, and seasoned with salt, pepper, and nutmeg, glazed with gelatin and carmine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Walnut and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,230 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Galantine of Veal

Ingredients

Directions

Prepare the filling

  1. Remove the bones from the veal and chop the veal into small pieces.

  2. Mix the veal with sausage meat, bread crumbs, nutmeg, salt, and pepper.

Stuff and wrap

  1. Layer half of the mixture in the veal, followed by strips of ham, walnuts, and the remaining sausage mixture.

  2. Tuck the veal over the filling and sew it up tightly.

  3. Wrap the veal in a cloth, tying it firmly at the ends and stitching the top.

Cook and glaze

  1. Boil in water for 2.5 hours.

  2. After boiling, press the veal between two boards.

  3. For the glaze, dissolve gelatine in stock and add a drop of carmine.

  4. Brush the veal with the glaze 2-3 times.

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. Walnut + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,230 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

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

What each ingredient does

Breast of veal
Forms the main body of the galantine and becomes tender during long boiling.
Sausage meat
Adds fat and moisture to the filling, keeping the slices juicy.
Bread crumbs
Absorb liquid and help bind the filling so it holds together when sliced.
Gelatine
Dissolves into the stock to form a glaze that sets on the surface and gives a glossy finish.

The step that matters

Wrapping and pressing the veal. The veal must be wrapped and sewn tightly so the filling stays in place during boiling. Pressing afterward compacts the meat so it slices cleanly and holds its shape.

Swap the walnut

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

  1. Chestnutfits about as well
  2. Walnutthe original
  3. Beansfits about as well
  4. Peasfits less well

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