Galantine of turkey-hen

Ingredients

• Draw and singe the turkey
• Take three pounds of chump of veal
• a pound and a half of bacon
• chopped herbs
• spice
• salt
• pepper
• slices of ham
• pickled pig’s tongue
• gherkins
• pistachio nuts
• truffles

Method

1. 1

   Bone the turkey, cut the flesh into fillets, and prepare a forcemeat with veal, bacon, herbs, spice, salt, and pepper.

2. 2

   Spread on turkey skin, layer with turkey fillets, ham, tongue, gherkins, nuts, and truffles, sew up, braise, and cool.

3. 3

   Clarify the braising sauce and set to jelly, cut into shapes, and garnish the galantine.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 89. The excerpt below is the record exactly as published.

Galantine of turkey-hen. Macédoine de légumes en salade, Mixed vegetable salad. Pêches à la Richelieu. Peaches à la Richelieu. Galantine of turkey-hen. Draw and singe the turkey, cut it open down the back, bone it, and remove the leg, wing bones, and neck by drawing them inwards, be careful not to cut any part of the skin; cut all the flesh of the turkey into fillets, and keep until required. Take three pounds of chump of veal, a pound and a half of bacon, chopped herbs, spice, salt and pepper, pound in a mortar until quite smooth. Spread a layer two inches thick of this forcemeat on the turkey skin, after which place alternate layers of turkey fillets, slices of ham, pickled pig’s tongue, gherkins, pistachio nuts, and truffles

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