Galantine of Capon

Ingredients

• Choose a very fine fowl, capon, or hen-turkey
• purchase one of Crosse and Blackwell's 'picnic tongues' (in the round tins)
• five ounces stale bread-crumb
• five ounces minced fat bacon
• the rind of a lime minced fine
• a dessert-spoonful each of thyme
• and marjoram
• some spiced pepper
• and salt
• a table-spoonful of minced parsley
• all bound with four eggs
• a claret-glass of Madeira

Method

1. 1

   Clean the bird and save the liver, heart, and gizzard.

2. 2

   Bone the fowl, keeping the skin intact.

3. 3

   Make a forcemeat with the bread-crumbs, bacon, lime rind, thyme, marjoram, pepper, salt, parsley, and eggs.

4. 4

   Prepare the tongue and layer the forcemeat, tongue, and fowl meat inside the fowl.

5. 5

   Sew it up and wrap in a cloth.

6. 6

   Simmer in stock with Madeira for 3-4 hours.

7. 7

   Cool, scrape off fat, glaze, and serve with aspic jelly.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 226. The excerpt below is the record exactly as published.

Galantine of capon. . ,7-1 i • i, from the ice-box, and accompanied by a good salad is, to my mind, a worthy 'piece de resistance for a little dinner party at Madras in the sultry month of May. A galantine too, is a dish that is well adapted for a Neilgherry picnic, the wedding breakfast, the luncheon, or supper, so let us discuss the following recipe : — Choose a very fine fowl, capon, or hen-turkey ; purchase one of Crosse and Blackwell's " picnic tongues" (in the round tins) and proceed as follows : — Having cleaned the bird, and having carefully saved the liver, heart, and gizzard, lay it breast downwards on a board, and proceed to bone it (Ramasamy does this generally very cleverly) you may sever the pinions, legs, and neck, but draw the skin carefully over the places, and stew them up, so that the outer skin may be as whole as possible. Cut off all the meat from the pinions and legs (removing the sinew) 42 406 MENU FOR A DIXXER OF SIX. and flatten the carcass before you with a cutlet bat. Make a forcemeat as follows : — five ounces stale bread-crumb, five ounces minced fat bacon, the rind of a lime minced fine, a dessert-spoonful each of thyme and marjoram, some spiced pepper, and salt, a table-spoonful of minced parsley, all bound with four eggs : mix this as previously describ- ed, and keep it by your side in a basin. Xow turn out the " picnic tongue," straighten it, and cut a solid piece of the best meaty part to form the centre of your galantine : it should be nearly as long as the carcass of the fowl (leaving room for folding up) and nearly the full thick- ness of the tongue after the skin has been peeled off. Slice up the remainder of the tongue ; separating fat slices from lean, and kecj) them on a dish handy ; scraps may be minced fine, and mixed with the forcemeat. To make the foundation of your work as level as possible, you should trim nearly all the meat of the carcass of the fowl, with a very sharp knife, almost to the skin ; the meat that is thus detached should be kept with that of the wings and legs. Lastly, mince together the liver, gizzard and heart, and " spice-pepper," and mince them well. First, spread a layer of the stuffing a quarter of an inch thick evenly over the fowl, upon that a la3'cr of your slices of tongue (spice-pepper freely) upon that a layer of the meat you cut from the fowl (dust of salt) over that a second spread of forcemeat, then your minced liver, &c., and lastly, the block of tongue : fold over this the flatten- ed carcass, disturbing the layers as little as possible, and sew the galantine up securely with fine twine. Envelop this in a clean cloth, and tie it up carefully with cross strings to preserve the oval shape of the galantine. Set this in a deep stew-pan, cover it well with weak stock in which a claret-glass of Madeira

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