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Galantine of Veal

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 meat.

  2. In a bowl, mix the sausage meat with bread-crumbs, nutmeg, salt, and pepper.

  3. Layer half of the mixture into the veal, followed by strips of ham and walnuts.

  4. Add the remaining sausage meat, more ham, and walnuts.

  5. Fold the veal over the filling and sew it shut.

Cook and set

  1. Tie the veal tightly in a cloth, stitching the top closed.

  2. Boil in water for 2.5 hours.

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

Glaze

  1. For the glaze, dissolve ½ ounce gelatine in 1 cup of stock and add a drop of carmine.

  2. Brush the glaze over the veal two or three 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 that wraps and holds the filling together.
Sausage meat
Adds richness and fat, keeping the filling moist as it cooks.
Bread-crumbs
Absorbs juices and helps bind the sausage meat into a cohesive filling.
Gelatine (in the method)
Sets in the stock to form a glossy, firm glaze on the outside.

The step that matters

Pressing the veal after boiling. Pressing while the meat is still warm compacts the filling and helps the roll hold a neat, even shape when sliced. Gelatine in the glaze also needs the surface to be cool enough to set properly.

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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