Galantine de Ferdreaux

Ingredients

• Carefully bone three or four plump partridges
• spread with a layer of chicken forcemeat
• long strips of cooked ham
• and tongue
• blanched and peeled pistachio nuts
• thickly-cut slices of truffles

Method

1. 1

   Carefully bone the partridges, cut open each bird lengthways down the back, season with salt and pepper, and spread with a layer of chicken forcemeat.

2. 2

   Upon this place long strips of cooked ham, tongue, blanched pistachio nuts, and thickly-cut slices of truffles.

3. 3

   Add another layer of forcemeat and roll up each carefully, tie up in napkins or pudding cloths, and cook in stock for about one and a quarter hour.

4. 4

   When done press the galantines between two boards, and allow to get cold.

5. 5

   Remove the cloth, coat or mask the galantines with meat-glaze or brown chaud-froid sauce.

6. 6

   Decorate to taste and fancy, dish up, garnish with cold aspic jelly round the base of the dish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 344. The excerpt below is the record exactly as published.

Galantine de Ferdreaux. — Carefully bone three or four plump partridges, and in doing this see that the skin is in no way torn. Cut open each bird lengthways down the back, and spread out on a board (skin downwards), season with salt and pepper, and spread with a layer of chicken forcemeat' (farce de volaille). Upon COLD DISHES OF MEAT, POULTRY, AND GAME 407 this place long strips of cooked ham and tongue, blanched and peeled pistachio nuts, and rather thickly-cut slices of truffles

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