Galantine. — This is looked on by the average cook
as quite beyond her ken, and her mistress considers
it a dainty not to be dreamt of save for some very
special function; yet, as a matter of fact, it is not
necessarily either an expensive or a very recondite
dish, as the following directions show. Choose a
large fowl, bone it carefully, putting the bones and
the well-washed giblets aside to make stock ; prepare
a forcemeat with one part of bacon to one part of veal,
seasoning this rather highly with spice, and mixing
with it one part of ham and cooked tongue in equal
quantities, cut into dice. Now spread out the fowl,
trimming the flesh so as to get the surface level,
adding these trimmings to those parts which are
thinnest. Now lay the forcemeat on this, adding to
it, if liked, some truffles cut in dice, shred almonds
and pistachios, and dust it all with seasoning ; then
fold up the carcase in a roll, wrap it in a clean cloth,
COLD DISHES.
89
tying it neatly into shape with broad tape, and lay it
in a deep pan, covering it well with the stock from
the giblets, &c., and a wineglassful of sherry or
marsala, bring it all to the boil, cover it closely,
draw it to the side of the stove, and let it simmer
gently but steadily for three or four hours (accord-
ing to size). Wlien done, lift the galantine into a
basin, pour the liquor over it, and let it cool in this
for an hour or so, when you remove the cloth,
wrapping the galantine in a fresh one, after draining
it well, and let it get cold between two plates under
a weight. When perfectly cold, wipe off any fat that
may stick to it, glaze it Avith some just liquid glaze,
set it on ice till this is firm, and serve garnished with
chopped aspic jelly. I have given the recipe in
extenso, but it must be remembered that truffles,
foie gras, pistachios, &c., though pleasant acces-
sories, are not necessaries, and a very praiseworthy
dish may be evolved from either an elderly fowl
(such as poulterers sell in town cheaj) as a “ soup
fowl ”) or even a breast of veal, which answers
excellently if the simmering be of the gentlest and
slowest, whilst the forcemeat may be replaced by
delicate sausage meat, a small terrine of pate de foie
gras truffe, cut into dice, being added for any extra
special occasion. The liquid in which the fowl was
cooked, if strained, fortified with ^oz. of leaf gelatine✪ Galantine
to the pint and reduced a third or so by rapid
boiling, will act admirably as a glazing and decora-
tive substance.
Veal Cake. — Well butter a plain round or square
mould and garnish it with sliced hard-boiled egg,
90 BREAKFAST AND LUNCH DISHES.
✪ Veal Cake
Page 44 · 2 recipe records on this page
Presented as published in 1904. 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
Galantine. — This is looked on by the average cook as quite beyond her ken, and her mistress considers it a dainty not to be dreamt of save for some very special function; yet, as a matter of fact, it is not necessarily either an expensive or a very recondite dish, as the following directions show. Choose a large fowl, bone it carefully, putting the bones and the well-washed giblets aside to make stock ; prepare a forcemeat with one part of bacon to one part of veal, seasoning this rather highly with spice, and mixing with it one part of ham and cooked tongue in equal quantities, cut into dice. Now spread out the fowl, trimming the flesh so as to get the surface level, adding these trimmings to those parts which are thinnest. Now lay the forcemeat on this, adding to it, if liked, some truffles cut in dice, shred almonds and pistachios, and dust it all with seasoning ; then fold up the carcase in a roll, wrap it in a clean cloth,
tying it neatly into shape with broad tape, and lay it in a deep pan, covering it well with the stock from the giblets, &c., and a wineglassful of sherry or marsala, bring it all to the boil, cover it closely, draw it to the side of the stove, and let it simmer gently but steadily for three or four hours (according to size). When done, lift the galantine into a basin, pour the liquor over it, and let it cool in this for an hour or so, when you remove the cloth, wrapping the galantine in a fresh one, after draining it well, and let it get cold between two plates under a weight. When perfectly cold, wipe off any fat that may stick to it, glaze it with some just liquid glaze, set it on ice till this is firm, and serve garnished with chopped aspic jelly. I have given the recipe in extenso, but it must be remembered that truffles, foie gras, pistachios, &c., though pleasant accessories, are not necessaries, and a very praiseworthy dish may be evolved from either an elderly fowl (such as poulterers sell in town cheaj) as a “ soup fowl ”) or even a breast of veal, which answers excellently if the simmering be of the gentlest and slowest, whilst the forcemeat may be replaced by delicate sausage meat, a small terrine of pate de foie gras truffe, cut into dice, being added for any extra special occasion. The liquid in which the fowl was cooked, if strained, fortified with ^oz. of leaf gelatine to the pint and reduced a third or so by rapid boiling, will act admirably as a glazing and decorative substance.
Veal Cake. — Well butter a plain round or square mould and garnish it with sliced hard-boiled egg,
Records on this page
GalantineVeal Cake