Galantine of Chicken

Name: Galantine of Chicken
Ingredients: r chicken; Aspic Jelly (Recipe No. 16); 1 lb. sausage meat (pork); 2 slices of cooked tongue; 1 hard-boiled egg; A few blanched pistachio nuts; 1 truffle; Salt and pepper; Glaze (Recipe No. 187) or Chaudfroid Sauce (Recipe No. 192)

From Cox's manual of gelatine cookery (copyright), 1938

Recipe appears to be incomplete.

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

GALANTINE OF CHICKEN. Eight to ten persons r chicken Aspic Jelly (Recipe No. 16) 1 lb. sausage meat (pork) 2 slices of cooked tongue 1 hard-boiled egg A few blanched pistachio nuts 1 truffle Salt and pepper Glaze (Recipe No. 187) or Chaudfroid Sauce (Recipe No. 192)

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