Galantine of Fowl

Ingredients

• Select a fowl weighing about five pounds.
• two level table-spoonfuls of salt
• one teaspoonful of pepper
• half a cupful of fine cracker crumbs
• two-thirds of a cupful of rich stock
• one table-spoonful and a half of salt
• half a teaspoonful of pepper
• half a teaspoonful each of summer savory
• half a teaspoonful each of sweet marjoram
• one-fourth of a teaspoonful of thyme
• one-fourth of a teaspoonful of sage
• one table-spoonful of onion juice
• half a can of mushrooms
• a small can of truffles

Method

1. 1

   Prepare the fowl by singeing and cleaning it.

2. 2

   Cut off the head, wings, and feet.

3. 3

   Bone the fowl carefully, keeping the skin intact.

4. 4

   Prepare the force-meat by mixing the chopped fowl, fat pork, cracker crumbs, stock, salt, pepper, herbs, onion juice, mushrooms, and truffles.

5. 5

   Spread the force-meat inside the fowl, sew it up, and tie it in cloth.

6. 6

   Boil in water with vegetables and spices for three hours.

7. 7

   Let it cool in the broth, then press it under weight for several hours.

8. 8

   Serve with aspic jelly.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 190. The excerpt below is the record exactly as published.

Galantine of Fowl. Select a fowl weighing about five pounds. See that every part of the skin is whole. Singe, but do not draw the fowl ; wipe it with a damp towel. Cut off the head, the tips of the wings, and the feet. Place the fowl on a board, breast down. With a small, sharp boning-knife, cut in a straight line through to the bone the whole length of the fowl. Now work the knife between the flesh and bone, beginning at the neck. Be careful not to cut through the skin. When the bones of the second joint of the wings have been freed from flesh, disjoint and remove them. Take out the bones from the first joints. It does not matter in a galantine if the skin be broken in the second joint. Continue the work until all the flesh has been freed from the bones. Take out the skeleton ; spread the skin and flesh on the board, and remove the gross fat that will be found near the crop and near the vent at the other end. Draw the flesh of the legs and the wings inside. Cut all the tough tendons 364 MISS PAKLOA'S KITCHEN COMPANION. from the drumstick. Cut most of the meat from the legs, being careful not to take the skin too. Spread this on the parts of the fowl where there is little meat. Take the minion fillets from the breast, and lay them on the part from which the crop was removed. Dredge the fowl with two level table-spoonfuls of salt and one tea- spoonful of pepper. Spread on this the force-meat described below, being careful so to dispose of the force- meat that when the fowl is served all parts will be equally thick. To Make the force-meat. — Chop very fine the raw, lean flesh of a fowl weighing about four pounds. Add to this one-fourth of a pound of finely chopped fat salt pork, half a cupful of fine cracker crumbs, two-thirds of a cupful of rich stock, one table-spoonful and a half of salt, half a teaspoonful of pepper, half a teaspoonful each of summer savory and sweet marjoram, one-fourth of a teaspoonful each of thyme and sage, — the herbs should be powdered, — one table-spoonful of onion juice, half a can of mushrooms, and a small can of truffles, cut rather coarse. The truffles may be omitted. Galantine of Fowl. Mix all these ingredients thoroughly. When the force- meat has been spread, sew up the fowl, keeping it about the same thickness its entire length. Place it on a strong piece of cloth ; pin the cloth firmly about it, and tie it at both ends and in three or four other places, as shown in the cut. Put the bones of both fowls in a fish- kettle or ham-boiler, and lay the galantine on these. Place on the fire. Add boiling water enough to cover the galan- ENTREES. 365 tine. Let it boil up ; then skim it, and draw the kettle back where the water will only simmer. Add one small carrot, one onion, two stalks of celery, half a blade of mace, a stick of cinnamon, six cloves, a table-spoonful of pepper-corns, and a level table-spoonful of salt. Cover the kettle, and let the mixture simmer for three hours. Take the kettle from the fire, and let the galantine stand in the liquor for one hour. At the end of that time take up the galantine. Take off the cloth, and wipe the meat to free it of fat and moisture. Pin the galantine in a clean cloth, place a pan and two bricks on top of it, and let it stand in a cool place for several hours. When the galantine is to be served, remove the cloth, and place the galantine in the oven for three minutes. Wipe it, and then brush it with glaze. Place it on a long dish, and garnish with aspic jelly and parsley or white celery leaves. A turkey can be prepared in the same way. Thin slices of cold boiled red tongue are frequently spread over the boned fowl with the force-meat. The water in which the galantine and bones are cooked will answer for the aspic jelly. If a set of calf's feet be boiled with the other things, no gelatine will be required for the jelly. Fillet of Partridge. Fillet the partridges, and prepare the fillets the same as those cut from chickens. Fillet of Cooked Partridges. Use three cold roasted partridges, three table-spoon- fuls each of chopped carrot, turnip, celery, six table- spoonfuls of chopped onion, three of flour, six of butter, one table-spoonful of lemon juice, one clove, a small piece of mace, one can of mushrooms, one gill of claret, one quart of water, and some salt and pepper. 366 MISS PARLOA'S KITCHEN COMPANION. Remove the fillets from the partridge. Free the second joints of the legs of skin and bone, and place them on the dish with the fillets. Cut all the tender bits of meat from the birds, and place them beside the second joints. Put the fillets and other portions of clear meat in a cold place until it is time to heat them. Break up the bones of the three birds, and put them in a stew-pan with the water and any tough pieces of meat, such as the drumsticks and wings. Cover, and simmer gently for two hours. At the end of that time strain off the liquor and set it away to cool. When cold, skim off the fat. Now put the butter and chopped vege- tables in a stew-pan, and cook slowly for half an hour. At the end of that time draw forward to a hotter part of the stove, and stir until the vegetables get browned slightly. Now add the flour, and stir until it turns a dark brown ; then draw to a cooler place, and gradually add one pint of the liquor in which the bones were boiled. Now add the spice, a grain of cayenne, one- fourth of a teaspoonful of whit

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