Season these pieces and marinade them in a few drops of
brandy; prepare other pieces of the same size and length from
four oz. of truffles; six oz. of salted, fat pork; four oz.
of cooked ham, and four oz. of salted and cooked ox-tongue.
Then clear the meat of the legs of all tendons; add to it the
trimmings cut from the breast, as much very white veal and
twice as much very fat, fresh pork; season these meats with
salt, pepper and nutmeg; chop them up very finely; pound
them, and rub them through a sieve. Add the brandy in which
the fillets were marinaded.
Spread a layer, three in. wide, of this forcemeat along the
whole of the middle of the chicken’s skin; upon this layer of
forcemeat set the strips of bacon, fowl, truffle, ham, and tongue,
arranging them alternately and regularly; upon them spread
another layer of forcemeat, equal to the first; then another layer
of the various pieces, and finally cover and envelop the whole
in what remains of the forcemeat.
Draw the skin of the fowl over the whole and completely
wrap the former round the latter. Carefully sew up the edges
of the skin, and roll the galantine in a napkin, either end of
which should be tightly strung.
With six Ibs. of shin of veal, one-half lb. of fresh blanched
pork rind, and the fowl’s carcass, prepare a white veal stock
(No. 10). When this stock has cooked for about five hours,
add the galantine to it, and gently cook the latter for about
one and one-quarter hours.
At the end of this time take the galantine off the fire; drain
it on a dish, and let it cool for ten minutes; remove the napkin
in which it has cooked, and roll it in another one which should
be similarly tied at both ends.. This done, put the galantine to
cool under a weight not exceeding five or six Ibs.✪ Galantine
The cooking-liquor, once it has been cleared of grease and
clarified as for an aspic (No. 158), constitutes a jelly which
accompanies the galantine. When the latter is quite cold,
remove the napkin covering it, trim it neatly at either end; coat
it with half-melted jelly, and dish it on a low cushion of carved
se Finally, decorate it as fancy may dictate with Pieces of
jelly.
540 GUIDE TO MODERN COOKERY
1709—PAIN DE VOLAILLE FROID
Poéle a very tender chicken; do not colour it and have it
only just done. Withdraw it and leave it to cool. Add two
tablespoonfuls of strong veal stock and one tablespoonful of
burned brandy to the poéling-liquor.
Simmer for ten minutes. Strain this stock through a
sieve, and slightly press the vegetables in so doing, that all
their juices may be expressed.
Clear of grease, and reduce until the liquor does not measure
more than two tablespoonfuls. Put it on the side of the fire,
add the yolks of three eggs, stirring briskly the while, and add,
little by little, six oz. of very good, fresh butter, just as for a
Hollandaise sauce. Finally, add one and one-half leaves of
gelatine, dissolved in two tablespoonfuls of boiling water✪ Pain de Volaille Froid, and
rub the whole through tammy. .
Meanwhile, raise the chicken’s fillets and cut them into wide
and thin collops, after having cleared them of skin. Cover each
collop with a slice of truffle dipped in good, half-melted jelly,
and with them line the bottom and sides of a timbale-mould,
already clothed with jelly and incrusted in ice.
Then completely bone the chicken; finely pound the
remainder of its meat as well as the skin; rub the whole through
a fine sieve, and add the resulting purée to the prepared sauce.
Mix the whole well, and fill the mould with it. Allow to set
well, and turn out on a cushion of rice surrounded by fine
croitons of jelly.
N.B.—By substituting young ducks, young pigeons, or some
kind of game such as pheasant, woodcock, &c., for the
chicken, this recipe may be applied to any piece of poultry or
game.
1710—SUPREME DE VOLAILLE JEANNETTE
✪ Supreme de Volaille Jeannette
Page 311 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Season these pieces and marinade them in a few drops of brandy; prepare other pieces of the same size and length from four oz. of truffles; six oz. of salted, fat pork; four oz. of cooked ham, and four oz. of salted and cooked ox-tongue. Then clear the meat of the legs of all tendons; add to it the trimmings cut from the breast, as much very white veal and twice as much very fat, fresh pork; season these meats with salt, pepper and nutmeg; chop them up very finely; pound them, and rub them through a sieve. Add the brandy in which the fillets were marinaded.
Spread a layer, three in. wide, of this forcemeat along the whole of the middle of the chicken’s skin; upon this layer of forcemeat set the strips of bacon, fowl, truffle, ham, and tongue, arranging them alternately and regularly; upon them spread another layer of forcemeat, equal to the first; then another layer of the various pieces, and finally cover and envelop the whole in what remains of the forcemeat.
Draw the skin of the fowl over the whole and completely wrap the former round the latter. Carefully sew up the edges of the skin, and roll the galantine in a napkin, either end of which should be tightly strung.
With six Ibs. of shin of veal, one-half lb. of fresh blanched pork rind, and the fowl’s carcass, prepare a white veal stock (No. 10). When this stock has cooked for about five hours, add the galantine to it, and gently cook the latter for about one and one-quarter hours.
At the end of this time take the galantine off the fire; drain it on a dish, and let it cool for ten minutes; remove the napkin in which it has cooked, and roll it in another one which should be similarly tied at both ends.. This done, put the galantine to cool under a weight not exceeding five or six Ibs.
The cooking-liquor, once it has been cleared of grease and clarified as for an aspic (No. 158), constitutes a jelly which accompanies the galantine. When the latter is quite cold, remove the napkin covering it, trim it neatly at either end; coat it with half-melted jelly, and dish it on a low cushion of carved aspic. Finally, decorate it as fancy may dictate with Pieces of jelly.
1709—PAIN DE VOLAILLE FROID
Poéle a very tender chicken; do not colour it and have it only just done. Withdraw it and leave it to cool. Add two tablespoonfuls of strong veal stock and one tablespoonful of burned brandy to the poéling-liquor.
Simmer for ten minutes. Strain this stock through a sieve, and slightly press the vegetables in so doing, that all their juices may be expressed.
Clear of grease, and reduce until the liquor does not measure more than two tablespoonfuls. Put it on the side of the fire, add the yolks of three eggs, stirring briskly the while, and add, little by little, six oz. of very good, fresh butter, just as for a Hollandaise sauce. Finally, add one and one-half leaves of gelatine, dissolved in two tablespoonfuls of boiling water, and rub the whole through tammy. .
Meanwhile, raise the chicken’s fillets and cut them into wide and thin collops, after having cleared them of skin. Cover each collop with a slice of truffle dipped in good, half-melted jelly, and with them line the bottom and sides of a timbale-mould, already clothed with jelly and incrusted in ice.
Then completely bone the chicken; finely pound the remainder of its meat as well as the skin; rub the whole through a fine sieve, and add the resulting purée to the prepared sauce. Mix the whole well, and fill the mould with it. Allow to set well, and turn out on a cushion of rice surrounded by fine croitons of jelly.
N.B.—By substituting young ducks, young pigeons, or some kind of game such as pheasant, woodcock, &c., for the chicken, this recipe may be applied to any piece of poultry or game.
1710—SUPREME DE VOLAILLE JEANNETTE
Records on this page
GalantinePain de Volaille FroidSupreme de Volaille Jeannette