Galantine of Chicken

Ingredients

• a pint of cream
• one-half pound of white fat pork
• one-quarter pound of ham
• one-quarter pound of peeled pistache nuts
• four truffles
• a little grated nutmeg

Method

1. 1

   Strain the pork through a sieve, season with salt, pepper, and nutmeg, then add cream.

2. 2

   Cut tongue, pork, ham, nuts, and truffles into small squares.

3. 3

   Mix with the force meat and put on top of the fowl.

4. 4

   Form into a sausage, roll tightly in a towel, tie, and cook in bouillon or salted water for 1.5 to 2 hours.

5. 5

   After cooking, untie, remove cloth, roll tight again, and refrigerate for at least 8 hours.

6. 6

   Serve sliced.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 162. The excerpt below is the record exactly as published.

a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one- quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Gar- nish with meat jelly and parsley in branches. Galantine of chicken

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