dinner
Galantine of Turkey
From The thorough good cook, 1895
Serves 10
A delicate and flavorful dish.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 124. The excerpt below is the record exactly as published.
Galantine of Turkey. Bone the turkey, draw the skin of the legs and wings inside ; spread the boned bird fiat upon the table ; season with pepper and salt and a little aromatic spice : spread a layer of sausage - meat an inch thick upon this, add some long squares of red tongue or ham, some small black truffles, and a few pistachio kernels
Cook this with the app: pantry check, scaling, and the assistant.