Galantine

Ingredients

• a large white fowl
• forcemeat of very tender white veal
• twice the quantity of fat fresh pork
• salt
• pepper
• nutmeg
• pieces of cooked tongue
• pieces of truffle
• pistachios

Method

1. 1

   Lay out the fowl, season, and prepare forcemeat.

2. 2

   Spread forcemeat on the fowl, add tongue, truffle, and more forcemeat.

3. 3

   Sew up the fowl, roll tightly in a napkin, and cook gently for two hours.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 29. The excerpt below is the record exactly as published.

GALANTINE Lay out flat upon the board a large white fowl which has been drawn and boned. Season well, make some forcemeat of very tender white veal and twice the quantity of fat fresh pork. Season this meat with salt, pepper, and nutmeg, and pass it twice through the machine. Then pound it well in the mortar and pass through a coarse wire sieve. To this add some pieces of cooked tongue, some pieces of truffle and a few pistachios

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