Galantine

Ingredients

• a bunch of sweet herbs
• two carrots
• two bay-leaves
• a large blade of mace
• twenty-four white peppercorns
• good veal-broth
• add salt, if needed

Method

1. 1

   Roll the mixture tightly, bind with tape, and wrap in pudding-cloth.

2. 2

   Place in a braising pan with chicken bones, herbs, carrots, bay leaves, mace, peppercorns, and cover with veal-broth.

3. 3

   Stew gently for 1 to 1.5 hours.

4. 4

   Cool in the broth, then strain and reduce the gravy to a jelly.

5. 5

   Serve cut into dice or rough pieces around the fowl.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 248. The excerpt below is the record exactly as published.

a bunch of sweet herbs, two carrots, two bay-leaves, a large blade of mace, twenty-four white peppercorns, and any trimmings or bones of undressed veal which may be at hand ; cover the whole with good veal-broth, add salt, if needed, and stew it very softly, from an hour and a quarter to an hour and a half ; let it cool in the liquor in which it was stewed ; and after it is lifted out, boil down the gravy to a jelly and strain it ; let it become cold, clear off the fat, and serve it cut into large dice or roughed, and laid round the fowl, which is to be served cold. If restored to its form, instead of being rolled, it must be stewed gently for an hour, and may then be sent to table hot, covered with mush- room, or any other good sauce that may be preferred ; or it may be left until the following day, and served garnished with the jelly, which should be firm, and very clear and well-flavoured ; the liquor in which a calf’s foot has been boiled down, added to the broth; will give it the necessary degree of consistence. French cooks add three or four onions to these preparations of poultry (the last of which is called a galantine

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