Galantine of Chicken

Ingredients

• 1 lb. sausage meat (pork)
• 2 slices of cooked tongue
• 1 hard-boiled egg
• A few blanched pistachio nuts
• 1 truffle
• Salt and pepper

Method

1. 1

   Bone a chicken carefully, cut the skin down the middle of the back, and spread the chicken out on the table, skin side down.

2. 2

   Pull the legs and wings inside, and cut the flesh where it is thick.

3. 3

   Season.

4. 4

   Shell and halve the egg, cut the egg, tongue, truffle, and pistachio nuts into strips.

5. 5

   Spread the sausage meat over the chicken, cover with rows of tongue, egg, truffle, and pistachio nuts.

6. 6

   Roll the galantine up, tie it tightly, and simmer in boiling water or stock for 1.5 to 2 hours.

7. 7

   Remove cloth, wash it, and roll the galantine firmly again.

8. 8

   Press till cold and finish with glaze or Chaudfroid Sauce.

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

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