Bone whatever bird the Galantine is to be made of,
according to Receipt No. 161, and lay it on the table with
the inside uppermost ; cut the meat from the thick parts,
and distribute it equally over the inside, sprinkle it with
, pepper and salt, and put a layer of sliced truffles over it.
Make some farci meat with veal, or better still from the
same kind of bird which is used for the Galantine, as in No.
73 ; put a layer of this over the meat of the bird, then a
layer of sliced tongue, then a layer of the meat, cut from
another bird of the same sort, then a layer of truffles, then
farci meat, then tongue, then meat, then truffles, and last farci
114 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
meat ; season each layer with pepper and salt, roll it up and
fasten securely with string, tie it up in a well-buttered cloth,
and put it into a stewpan with two onions, two carrots sliced,
a stick of celery, a bunch or two of parsley, a dozen pepper-
corns, an ounce of salt, and sufficient White Stock (No. 28)
to cover it ; let it simmer gently for three hours, strain, and
let it get nearly cold, take off the cloth and wring it dry,
put the Galantine in the cloth again, tie it up securely, and
place it in a dish with the fat from the stock on it, and on
the top put a heavy weight to press it into shape, and let it
get cold. Let the stock get cold, take off the grease, and if
necessary, clarify it as in the clarification of stocks, reduce
it to half-glaze, add some sugar, lemon juice, and a spray
or two of green tarragon, allow it to simmer for a few
minutes, when strain and allow it to get cool but not set ;
take the Galantine out of the cloth, and glaze it with jelly
all over, let the rest get cold, and cut it in squares and
various shapes, and garnish the Galantine and dish with it.
G/iOUSB PIE.
No. 154.
Skin and cut into neat fillets (No. 162) as many grouse
as will be required, put a beefsteak in the bottom of the
dish, fill the dish with the fillets, neatly arranged, peppered
and salted, intermixed with sliced hard-boiled eggs ; fill up
with some reduced stock made from the bones and carcases
of the grouse, cover with a thin lining of fillet of beef, line
the top and cover the dish with pastry (No. 75)> bake
as in Beefsteak Pie.
HUNTING PIES.
No. 155.
Having obtained a baking tin the size of the hunting-
case, or if^carried in a pocket, a tin three inches square and
three-quarters deep, line with Pastry for Meat Pies (No. 75)>
not quite a quarter of an inch thick. Cut in squares, the
size of dice, either the lean of fillet of beef, mutton,
chicken and ham, veal and ham, grouse, hare, partridge, or
MEATS, MEAT PIES AND PUDDINGS.
115
Page 39
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Bone whatever bird the Galantine is to be made of,
according to Receipt No. 161, and lay it on the table with
the inside uppermost ; cut the meat from the thick parts,
and distribute it equally over the inside, sprinkle it with
, pepper and salt, and put a layer of sliced truffles over it.
Make some farci meat with veal, or better still from the
same kind of bird which is used for the Galantine, as in No.
73 ; put a layer of this over the meat of the bird, then a
layer of sliced tongue, then a layer of the meat, cut from
another bird of the same sort, then a layer of truffles, then
farci meat, then tongue, then meat, then truffles, and last farci
114 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
meat ; season each layer with pepper and salt, roll it up and
fasten securely with string, tie it up in a well-buttered cloth,
and put it into a stewpan with two onions, two carrots sliced,
a stick of celery, a bunch or two of parsley, a dozen pepper-
corns, an ounce of salt, and sufficient White Stock (No. 28)
to cover it ; let it simmer gently for three hours, strain, and
let it get nearly cold, take off the cloth and wring it dry,
put the Galantine in the cloth again, tie it up securely, and
place it in a dish with the fat from the stock on it, and on
the top put a heavy weight to press it into shape, and let it
get cold. Let the stock get cold, take off the grease, and if
necessary, clarify it as in the clarification of stocks, reduce
it to half-glaze, add some sugar, lemon juice, and a spray
or two of green tarragon, allow it to simmer for a few
minutes, when strain and allow it to get cool but not set ;
take the Galantine out of the cloth, and glaze it with jelly
all over, let the rest get cold, and cut it in squares and
various shapes, and garnish the Galantine and dish with it.
G/iOUSB PIE.
No. 154.
Skin and cut into neat fillets (No. 162) as many grouse
as will be required, put a beefsteak in the bottom of the
dish, fill the dish with the fillets, neatly arranged, peppered
and salted, intermixed with sliced hard-boiled eggs ; fill up
with some reduced stock made from the bones and carcases
of the grouse, cover with a thin lining of fillet of beef, line
the top and cover the dish with pastry (No. 75)> bake
as in Beefsteak Pie.
HUNTING PIES.
No. 155.
Having obtained a baking tin the size of the hunting-
case, or if^carried in a pocket, a tin three inches square and
three-quarters deep, line with Pastry for Meat Pies (No. 75)>
not quite a quarter of an inch thick. Cut in squares, the
size of dice, either the lean of fillet of beef, mutton,
chicken and ham, veal and ham, grouse, hare, partridge, or
MEATS, MEAT PIES AND PUDDINGS.
115