Fowl Galantine
From Cassell's dictionary of cookery, 1892
Serves 8
Time: 1.75 hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 540. The excerpt below is the record exactly as published.
Fowl, Galantine of.— Open a fine fowl down the Tiack, bone, and then cut out the flesh in long naiTow strijis, without injuring the skin ; leave enough meat as a lining to prevent the skin from bursting. Fill in the space (first spraid- ing out the fowl with the breast downwards) with a good forcemeat, about half an inch thick ; then place the strips of fowl and strips of boiled tongue in layers, with a few truffles between if they can be had. FUl up with alternate forcemeat and the strips of fowl, &c. i Shape the fowl nicely, and enclose it in a delicate white cloth. Have ready in a stewj^in enough stock to cover the fowl. Put with it a knuckle of veal and a calf's foot
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.