Galantine of Chicken

Ingredients

• The chicken must be dexterously boned
• chopped up with ham
• chopped up with ham, fat bacon
• pounded veal
• large dice of tongue
• pepper
• salt
• the yolk of egg boiled hard

Method

1. 1

   Bone the chicken carefully, keeping the skin intact.

2. 2

   Chop the removed flesh with ham, bacon, veal, tongue, pepper, salt, and boiled egg yolk.

3. 3

   Stuff the mixture into the chicken, sew it up, wrap in cloth, and braise in weak broth for four hours.

4. 4

   Cool before unwrapping and glaze before serving.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 88. The excerpt below is the record exactly as published.

GALANTINE OF CHICKEN. 213 Mix the chicken and tomatoes, and let it stew for a few minutes. In dressing the chicken on a dish, place the tomatoes around. Galantine of Chicken. The chicken must be dexterously boned by an opening made at the back, the skin everywhere being kept whole. The joints of the limbs must be severed inside ; as little of the flesh as possible must be cut off in the operation. A sharp small knife, a pair of sharp scissors, and a good deal of practice are required for the operation. All the pieces of flesh which have to come out in removing the bones, and the bits which are cut off the carcass, must be chopped up with ham, fat bacon, and pounded veal ; large dice of tongue, truffles cut in small dice, pepper and salt, and the yolk of egg boiled hard

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