Galantine

Ingredients

• a whole fresh fowl, turkey, etc.
• a piece of bacon
• a piece of breast of veal
• a few mushrooms
• morels
• truffles (if necessary)
• a few sprigs of parsley
• tarragon
• a little calves’ liver
• any remains of cold ham or tongue
• the crumb of a French roll
• plenty of salt
• pepper
• a pinch of grated nutmeg
• the yolks of two or three eggs
• a little stock

Method

1. 1

   Bone the fowl and fill it with a mixture of chopped trimmings, bacon, veal, mushrooms, spices, and egg yolks.

2. 2

   Tie it up and braise in a covered saucepan with stock and onions.

3. 3

   Cool under weight, cover with jelly or glaze, and serve.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 41. The excerpt below is the record exactly as published.

Galantine. — It can be made in two ways : first with a whole fresh fowl, turkey, etc., as the case may be, or with breast of veal as the principal foundation. If prepared in the former manner, choose a good- sized bird, bone it carefully, or have it done for you at the poulterer’s (but the operation is not a difficult one), and fill it completely as follows : Chop up all the trimmings of the fowl, together with a piece of bacon, a little veal, a few mushrooms, morels, truffles (if necessary), a few sprigs of parsley and tarragon, a little calves’ liver (or some sweetbread according as POULTRY AND GAME. 101 the occasion warrants), any remains of cold ham or tongue that may be available, the crumb of a French roll, plenty of salt and pepper, a pinch of grated nutmeg, etc. Work all this with the yolks of two or three eggs, moisten to the proper consistency with a little stock, and with this stuff the chicken or whatever bird happens to be under treatment as full as possible, always being careful to leave no empty space in the bird. Tie it round with some strips of bacon, and braise it in a well-covered saucepan in the oven, together with a little stock, an onion or two, and some cloves. When quite done, stand it aside to cool under a heavy weight, so as to thoroughly compress and amalgamate all the ingredients. Cover it with aspic jelly or mayonnaise, and serve as a supper dish with a garnish of aspic. Or if a whole fowl, etc., is not required, use up the cold remains of the same. Have a small piece of breast of veal

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