Galantine of Fowl

Ingredients

• Take fowl
• 1 lb. sausages
• small tin mushrooms
• 1 teaspoonful parsley
• white pepper
• salt
• 3 tablespoonsfuls bread crumbs
• 1 beaten egg

Method

1. 1

   Take fowl, lay it on its breast and cut straight down the middle, then as close to the bone as possible, so as to take all meat from bones, leaving only wing bones.

2. 2

   Prepare stuffing: mix sausages, mushrooms, parsley, white pepper, salt, bread crumbs, and beaten egg.

3. 3

   Lay in fowl, bury two hard-boiled eggs lengthwise in stuffing.

4. 4

   Draw skin of fowl over, and sew tightly together.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 45. The excerpt below is the record exactly as published.

Galantine of Fowl. Take fowl, lay it on its breast and cut straight down the middle, then as close to the bone as possible, so as to take all meat from bones, leaving only xving bones. , Then prepare stufSfig — I lb. saus- ages, small tin mushrooms, 1 teaspoonful parsley, white pepper, and 40 TRIED FAVOURITES COOKERY BOOK. salt, 3 ta.blespociifuls bread orumbs, and 1 beaten egg

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