Boned Turkey (Dindon desosse) a la Galantine
From The Swedish, French, American cook book, 1918
Serves 1
Decorate with truffles and serve as a cold dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 315. The excerpt below is the record exactly as published.
ned Turkey ( Dindon desosse ) a la Galantine Singe turkey and get all the fluff and feathers off. Split the back; remove the insides; wash, draw, and dry well. Beginning from the back, remove the bone— carefully, so as not to tear the skin. Stuff with chicken mousse, some strips of tongue, Spanish pepper, and truffles. Put on a napkin, shape, roll, and tie; boil from two to two and a half hours (according to the size) with water sufficient to cover it, pepper, salt, and vegetables
Cook this with the app: pantry check, scaling, and the assistant.