Galantine of Veal

Ingredients

• Breast of veal (boned) 4 or 5 lbs.
• Sausage meat ½ lb.
• Veal forcemeat (p. 147) 6 oz.
• Strips of bacon and ham.
• Hard-boiled eggs 4.
• Truffles (if possible).
• Raw egg 1.
• Pepper and salt.
• Pepper and salt.
• Stock (well-flavoured).
• Aspic jelly.

Method

1. 1

   Lay the veal flat on a board, brush the inside with egg, sprinkle with pepper and salt, spread a layer of veal stuffing, alternate strips of ham and bacon, slices of hard-boiled egg, and truffles.

2. 2

   Roll up tightly in a cloth.

3. 3

   Simmer in seasoned stock for three hours.

4. 4

   When cold, brush with glaze and garnish with aspic jelly and hard-boiled eggs.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 8. The excerpt below is the record exactly as published.

Galantine of Veal- Breast of veal (boned) ... 4 or 5 lbs» Sausage meat f lb. Veal forcemeat (p. 147) ... 6 oz. Strips of bacon and ham. Hard-boiled eggs 4. Truffles (if possible). Raw egg I. Pepper and salt. Stock (well-flavoured). Aspic jelly.

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