Galantine of Turkey (Montpellier)
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.
GALANTINE OF TURKEY. (MontpeUier.) Montpellier is a French town known far and wide for its ways of cooking cold meat or game in jelly or salad, served in a mould and often gar- nished, with mayonnaise or Tartare sauce. Clean, bone, and stuff a turkey with a force- meat of equal parts bread, veal, ham, and tongue, adding herbs, onion, yolks of eggs. Tie the fowl in a cloth and cook it for four hours in sufficient stock to cover it. Let it cool, put in a mould with melted aspic jelly, decorating it with sliced truffles, hard-boiled eggs .sliced, and capers
Cook this with the app: pantry check, scaling, and the assistant.