Cookery for every household

Slit the legs of the chicken down one side and carefully remove the bones. Then prepare the farce. Pass the veal and bacon twice through a mincing machine, pound them in a mortar, and rub them through a sieve. Add to this sieved meat the chopped tongue, the mushrooms and truffles slightly chopped, and yolks of eggs. Mix all together, and season to taste with pepper, salt, a pinch of cayenne, and a pinch of nutmeg. Stuff the chicken legs with this, sew them up neatly, and wrap them in buttered paper. Prepare a bed of vegetables in a stewpan, cover with stock, and heat over the fire. Place the chicken legs on the top of this, put the stewpan in the oven, and 1141. Galantine of Fowl (Galantine de Volaille) 1 fowl (untrussed). 1 lb. sausage meat. 2 hard-boiled eggs. 3 oz. ham or tongue. A few pistachio nuts. 1 or 2 truffles. Rind of f lemon. Salt. Pepper. A pinch of nutmeg. A piece of glaze. Aspic jelly or salad. A large and older bird may be used for making a galantine, as long slow cooking will make it tender. Choose it untrussed, and singe and pick it carefully. Then bone it as directed on p. 277. When the boning is finished, spread out the fowl on a board with the skin side downwards, and arrange the flesh so as to have it of an equal thickness all over, and as oblong in shape as possible. Sprinkle it with pepper, salt, and spread over half the sausage meat, which has been seasoned rather highly with pepper, salt, cayenne, a little nutmeg and grated lemon rind. Cut the hard-boiled eggs, bacon, and tongue into strips, and lay these across the fowl in White Galantine of Fowl alternate rows. A few pistachios and truffles may also be put in if wished, or a little chopped parsley may be sprinkled over. Cover with the remainder of the sausage meat and then roll up the fowl and sew the join neatly with a needle and strong thread, keeping it well in shape. Now wrap the galantine In a cloth, like a roly-poly pudding, being careful that the hems of the cloth do not come on the breast of the fowl, where they would make a mark. Tie it securely at both ends, and put a safety-pin or a stitch or two in the middle. Remove the inside from the carcase, and wash the bones and trimmings. Put these into a large saucepan, with enough stock or water to cover them, and some pieces of vegetable, unless the stock is already well flavoured. Let this boil up, skim and put in the fowl, and cook slowly from If to 2 or 3 hours, according to the age of the fowl. When done, lift it out, and if, owing to the shrinking of the meat, the cloth looks wrinkled, take it off and re-roll it, and put to press till cold between two dishes with a 3 or 4 lb. weight on the top. When cold, take the galantine out of the cloth and trim the ends. Brush over the surface with a little melted glaze, applying two coatings if necessary (see p. 210). Serve garnished with aspic jelly or some nice green salad. Note. — If preferred, the galantine may be coated with white chaudfroid sauce (Recipe 714) instead of the glaze, and decorated with truffle cut in fancy shapes. 1142. Chaudfroid of Chicken, 1 (Chaudfroid do Volaille) Cooked chicken. I Aspic jelly. Chaudfroid sauce. | Salad, &c.,fordecoration