Chicken Galantine

Ingredients

• 1 Chicken
• 1/2 lb. Sausage Meat
• 1/2 lb. fillet of Veal
• pickled Walnuts, Gherkins and Chillies
• a little ground Pimento
• Pepper and Salt
• 2 hard-boiled Eggs
• 2 ozs. of Ham or Tongue

Method

1. 1

   Bone the chicken, leaving skin on.

2. 2

   Mix veal and sausage meat, season, and spread over the chicken.

3. 3

   Roll tightly, sew up, and tie in cloth.

4. 4

   Simmer in boiling water for 1.5 hours or braise for 2 hours.

5. 5

   Press and glaze when cold.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 19. The excerpt below is the record exactly as published.

e chicken, with the exception of the wings and legs, and then stuff it with this forcemeat ; y2 lb. minced veal, ^ lb. beef suet, y lb. bread crumbs, a few mushrooms and truffles, parsley, nutmeg, pepper, salt, and lemon peel. Mix this with two eggs, stuff the chicken, and truss into shape and roast it. SUPPER DISHES AND COLD ENTREES. 57 Cbicfcen, Galantine. Ingredients. — i Chicken, yi. lb. Sausage Meat, yi lb. fillet of Veal, pickled Walnuts, Gherkins and Chillies, a little ground Pimento, Pepper and Salt, 2 hard-boiled Eggs, 2 ozs. of Ham or Tongue

Cook this with the app: pantry check, scaling, and the assistant.