Galantine Of Veal Recipe


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelBit Difficult
Health IndexAverageServings5
MethodMain Ingredient


 Stewing veal1 Pound
 Lean ham1⁄2 Pound
 Breadcrumbs6 Ounce
 Salt3 Teaspoon (Leveled)
 Pepper1⁄4 Teaspoon
 Meat glaze1 Cup (16 tbs)
 Cooked carrot1 Tablespoon
 Hardboiled egg1⁄2
 Finely chopped parsley2 Teaspoon
 Grated lemon rind1 Teaspoon
 Stock1⁄2 Pint

Nutrition Facts

Serving size

Calories 455 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 5.6 g27.8%

Trans Fat 0 g

Cholesterol 158.9 mg

Sodium 1722.4 mg71.8%

Total Carbohydrates 51 g16.9%

Dietary Fiber 1.1 g4.3%

Sugars 34.6 g

Protein 28 g56.3%

Vitamin A 5.1% Vitamin C 6.7%

Calcium 8.1% Iron 9.3%

*Based on a 2000 Calorie diet


1. Pat dry the veal and trim it. Pass it through the mincer twice.
2. Clean and trim rind from the ham.
3. Chop rind with the veal.

4. In a bowl take the prepared meat and add breadcrumbs and seasonings to it.
5. With a beater beat egg and add it to 1/4 pt stock.
6. Pour the mixture into the dry ingredients and mix together till soft.
7. Dust a flat board with flour and with hands roll into a neat shape.
8. Weigh the galantine.
9. Keep a clean cloth and keep the galantine on it. Tie the ends securely.
10. Place it on a pan and cover with boiling water or stock.
11. Simmer gently for 30 minutes to each lb. Allow at least one hour to cook to prevent galantine from cracking on the surface.
12. Drain out the galantine, untie and transfer it to a clean cloth.
13. Tightly tie both ends and press between two plates under weights. Keep aside to cool.
14. Remove the cloth and if the surface is greasy wring a clean cloth in very hot water and keep it over galantine for a few minutes.
15. Glaze the roll with a little hot glaze.

16. Decorate with hard-boiled egg and/or cooked carrot and parsley.
17. Serve cold with a complimentary salad.