Galantine

Ingredients

• six Ibs. of shin of veal
• one-half lb. of fresh blanched pork rind
• the fowl’s carcass
• about one and one-quarter hours
• not exceeding five or six Ibs.

Method

1. 1

   Prepare a white veal stock with shin of veal, pork rind, and fowl's carcass.

2. 2

   Cook for five hours.

3. 3

   Add the galantine and cook for another 1.25 hours.

4. 4

   Cool, drain, and wrap in a napkin.

5. 5

   Place under a weight to cool.

6. 6

   Clear the cooking liquor to make jelly and coat the galantine with it before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 311. The excerpt below is the record exactly as published.

galantine in a napkin, either end of which should be tightly strung. With six Ibs. of shin of veal, one-half lb. of fresh blanched pork rind, and the fowl’s carcass, prepare a white veal stock (No. 10). When this stock has cooked for about five hours, add the galantine to it, and gently cook the latter for about one and one-quarter hours. At the end of this time take the galantine off the fire; drain it on a dish, and let it cool for ten minutes; remove the napkin in which it has cooked, and roll it in another one which should be similarly tied at both ends.. This done, put the galantine to cool under a weight not exceeding five or six Ibs.

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