Galantine of Fowl

Ingredients

• 1 large untrussed fowl
• 1 lb. sausage meat
• 1 dozen pistachio nuts
• 1 truffle
• 1 thick slice ham or tongue
• 2 hard-boiled eggs
• 1 dozen almonds
• Aromatic spice. Pepper and salt. Glaze. Chopped aspic.

Method

1. 1

   Pick and singe the bird, remove the legs, wings, head, neck, windpipe, and crop.

2. 2

   Cut down the back and bone the bird.

3. 3

   Lay the meat flat, season, spread with sausage meat, and arrange ham, eggs, etc.

4. 4

   Roll tightly, tie in cloth, and cook in stock for 2.5 to 3 hours.

5. 5

   Press till cold, brush with glaze, and garnish with chopped aspic and salad.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.

GALANTINE OF FOWL. 1 large untrussed fowl. 1 lb. sausage meat or quenelle 1 dozen pistachio nuts. 1 truffle. meat. 1 thick slice ham or tongue. 2 hard-boiled eggs. 1 dozen almonds. Aromatic spice. Pepper and salt. Glaze. Chopped aspic.

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