Galantine of Fowl (Galantine de Volaille)

Ingredients

• 1 fowl (untrussed)
• 1 lb. sausage meat
• 2 hard-boiled eggs
• 3 oz. ham or tongue
• 1 or 2 truffles
• Rind of f lemon
• A pinch of nutmeg
• A piece of glaze
• Aspic jelly or salad

Method

1. 1

   Choose a large, untrussed bird, singe and pick it carefully.

2. 2

   Bone it and spread it out on a board with the skin side down.

3. 3

   Sprinkle with pepper and salt, and spread half the seasoned sausage meat.

4. 4

   Lay strips of hard-boiled eggs, bacon, and tongue across the fowl.

5. 5

   Cover with remaining sausage meat, roll up, and sew neatly.

6. 6

   Wrap in a cloth and tie securely.

7. 7

   Boil bones and trimmings in stock, skim, and cook the fowl slowly for 1 to 3 hours.

8. 8

   When done, press until cold, brush with melted glaze, and serve garnished with aspic jelly or salad.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 448. The excerpt below is the record exactly as published.

Galantine of Fowl (Galantine de Volaille) 1 fowl (untrussed). 1 lb. sausage meat. 2 hard-boiled eggs. 3 oz. ham or tongue. A few pistachio nuts. 1 or 2 truffles. Rind of f lemon. Salt. Pepper. A pinch of nutmeg. A piece of glaze. Aspic jelly or salad

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