Galantine of Chicken

Ingredients

• a nice chicken
• one pound of fat fresh pork
• two pounds of veal
• the whites of two eggs
• season with salt
• season with white pepper
• a little grated nutmeg
• nice thin strips of bacon
• boiled tongue cut in the same manner
• some truffles cut in small pieces
• three pints of the stock
• one box of Coz's gelatine
• one egg
• two carrots
• two onions
• a little celery
• a little thyme

Method

1. 1

   Clean and split the chicken, bone it, and fill with forcemeat made from pork, veal, and chicken legs.

2. 2

   Spread layers of forcemeat, bacon, tongue, and truffles.

3. 3

   Sew up the chicken, wrap in cloth, and cover with stock.

4. 4

   Add carrots, onions, celery, thyme, and chicken bones.

5. 5

   Boil slowly for two hours.

6. 6

   Mix stock with dissolved gelatine and egg, strain, and cover the mould.

7. 7

   When hard, garnish with egg and truffles, place chicken in the mould, fill with liquid, and chill until served.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 109. The excerpt below is the record exactly as published.

Season with salt, white pepper, lemon juice, and celery salt. Boil until it is reduced one-half . Strain to f ree it from the bones, and mix with the meat. Butter a mould and decorate the bottom and sides with hard-boiled egg and thin slices of lemon. Pack the meat, press it down, and put weight on top. Keep in a cold place until wanted. Unmould and serve with a garnish of quartered lemons and parsley. ^ Gkilantine of Ohioken Clean and split a nice chicken down the back, bone it, and remove the legs and wings. Spread it fiat on the table and fili with the follo wing forcemeat: Take one pound of fat fresh pork and two pounds of veal and the meat from the chicken legs and wings. Scrape and pound in a mortar, then rub through a puree sieve. Add the whites of two eggs and season with salt, white pepper, and a little grated nutmeg. Have at band some nice thin strips of bacon, the same length as the chicken ; also have boiled tongue cut in the same manner, and some truffles cut in small pieces. Spread the chicken with a layer of force- meat, then a layer of bacon, and then a layer of tongue. Sprinkle with pieces of trufiBe. When the chicken is refiUed, fold it and sew up the back. Wrap it in a clean cloth and tie at both ends. Place in a pan and cover with good stock. Add two carrots, two onions, a little celery, and a little thyme; also the bones of the chicken. Boil slowly for two hours and let it cool in the stock. Take three pinta of the stock the chicken was cooked in, POULTBY AND GAME 191 add one box of Coz's gelatine which has previously been dis- solved, and one egg

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