Galantine de Volaille

Ingredients

• All the flesh parts of a fowl, previously boiled
• a small quantity of ham
• a little tongue
• a little sausage-meat
• a cupful of clear stock
• a little gelatine
• two eggs hard boiled
• a little red beetroot

Method

1. 1

   Slice the cooked fowl thinly and mix with ham, tongue, sausage-meat, parsley, herbs, and breadcrumbs made into little balls.

2. 2

   Arrange in a fluted mould with hard-boiled eggs and beetroot.

3. 3

   Season the stock, add dissolved gelatine, pour over, and cook gently in the oven for an hour.

4. 4

   Weight it down and let it cool completely.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 27. The excerpt below is the record exactly as published.

alan- tine de volaille " when made of cooked meat. All the flesh parts of a fowl_, previously boiled J should be sliced very thinh', a small quantity of ham and tongue alsOj a little sau- sage-meat mixed with chopped parsley, herbs and bread crumbs, and made up into little balls, two eggs hard boiled, also sliced, and a little red beetroot cut into strips. Take a fluted mould, arrange these ingredi- ents in order, having regard to the appearance when turned out, then take a cupful of cloar stock, season it well, add a little gelatine

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