Galantine of Turkey

Ingredients

• a plump hen turkey
• two or three onions stuck with cloves
• a bay-leaf
• three sliced carrots
• a bunch of parsley
• a sprig of thyme
• a wine-glassful of white wine
• a fresh cloth

Method

1. 1

   Prepare the turkey by plucking, drawing, and boning it.

2. 2

   Fill with layers of forcemeat and meat, roll, sew, and tie.

3. 3

   Simmer in seasoned stock for four hours, then cool and glaze.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2056. The excerpt below is the record exactly as published.

a plump hen turkej^ ; cut it in two down the breast, cut off the wings and neck, and bone it carefully without injuring the skin, first removing the back-bone. Re- move some of the flesh from the inside of the turkey and from the legs, especially all the sinews. Lay the turkey flat on the table, skin downwards, and truss the legs inside. Spread on it a layer of veal forcemeat an inch deep, then put a layer of the meat cut from the tiu'key, and on this some strips of cooked lean ham and fat bacon, lean veal, boiled tongue, with three or four sliced trufiies, if obtainable. The meat and the trufiies must be laid on in such a way that the colours will contrast. Put another layer of forcemeat on the top, and season the whole with pepper and salt. Turn the skin over, roll the turkej'' in the form of a large sausage, and sew it up securely that the contents may not escape. Lay thin slices of fat bacon round it, and tie it in a cloth. Put it into a stewpan, cover with nicely-seasoned stock, and let it simmer gently for four hours. Two or three onions stuck with cloves, a bay- leaf, three sliced carrots, a bunch of parsley, and a sprig of thjTne may be stewed in the stock with the turkey. Put the bones of the turkey into a separate stewpan with a few spoonfuls of stock, and let them simmer gently for an hour. Strain the liquor, stir a wine-glassfxil of white vdne into it, and pour this broth into the pan containing the tin-key. When the galantine is sufficiently dressed, lift it from the fire, and let it remain in the liquor for an hour. Tie it in a fresh cloth

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