Galantine of Chicken

Ingredients

• one pound of lean veal
• one pound of fat bacon
• the yolks of two eggs
• a pound and a half of truffles
• half a pound of cooked ox-tongue
• half a pound of fat bacon
• a gill of brandy
• one carrot
• one onion
• four cloves
• two blades of mace
• twelve peppercorns

Method

1. 1

   Chop veal and bacon, season with nutmeg, salt, pepper, and herbs.

2. 2

   Pound with egg yolks and truffles.

3. 3

   Mix with diced tongue and bacon.

4. 4

   Spread on chicken, sew up, and roll in cloth.

5. 5

   Place in stewpan with chicken bones, calf's feet, carrot, onion, cloves, bouquet garni, mace, and peppercorns.

6. 6

   Moisten with brandy and stock, boil and simmer for two hours.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 157. The excerpt below is the record exactly as published.

the yolks of two eggs and the peel of a pound and a half of trufi9es, and put it in a basin. Cut in half-inch dice half a pound each of cooked ox-tongue and fat bacon, add these to the forcemeat, together with the truffles, previously peeled, also cut in dice. Mix tbe lot well together with the hands ; then spread it on the chicken ; twist this round, sew it up with a trussing-needle and twine, and roll it tight in a well-buttered cloth, which must be fastened at each end with string, in a similar way as galantine of veal and ham ; then place it in an oval stewpan, with the bones of the chicken and trimmings of veal, &c., as well as two calf's feet cut in two, one carrot, one onion stuck with four cloves, a " bouquet garni," two blades of mace, and twelve peppercorns. Moisten with a gill of brandy

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