Galantine of Veal

Ingredients

• 4 lbs. boned breast of veal
• 1 lb. sausage meat
• A few truffles
• and mushrooms.
• 2 hard-boiled eggs.
• Chopped parsley.
• Pistachio kernels.
• Salt and pepper.

Method

1. 1

   Chop the truffles, mushrooms, eggs, and pistachio kernels, mix with the sausage meat and seasoning.

2. 2

   Lay this stuffing on the veal, roll it over in bolster shape, sew a cloth round very tightly, and boil for 2.5 hours in stock.

3. 3

   When cooked, press it between two plates with heavy weights, and then glaze and decorate when cold with aspic jelly.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 32. The excerpt below is the record exactly as published.

GALANTINE OF VEAL. Galantine de Venn. 4 lbs. boned breast of veal. 1 lb. sausage meat. A few truffles and mush- rooms. 2 hard-boiled eggs. Chopped parsley. Pistachio kernels. Salt and pepper. Chop the truffles, mushrooms, eggs, and Pistachio kernels, mix with the sausage meat and seasoning. Lay this stuffing on the veal, roll it over in bolster shape, sew a cloth round very tightly, and boil 2^ hours in stock. When cooked, press it between two plates with heavy weights, and then glaze and decorate when cold with aspic jelly. WHITE FRICANDEAU OF VEAL. Fricandeau de Veau. 5 lbs. breast of veal (boned). Veal stuffing. 1 onion. 1 head of celery. 1 blade of mace. White pepper and salt to taste. Yolks of 4 eggs. Juice of 2 lemons. Strips of smoked beef fat. Lard the veal with the strips of smoked beef fat, stuff it with a good veal stuffing, tie it into shape, and put it in a stew-pan with water sufficient to cover it. Add the peeled onion, mace, celery, and seasoning, and stew gently till the meat is tender (about 2 hours). Skim and strain the gravy, mix the egg yolks and lemon juice smoothly with a little gravy, then stir in the rest, pour over the meat, and garnish with forcemeat balls. POULTRY, GAME, &c BREADCRUMBS FOR POULTRY, GAME, &c. 6 oz. baked and sifted breadcrumbs. 2 oz. clarified dripping. Put the breadcrumbs in a hot tin with the dripping and bake them in a moderate oven, stirring constantly to avoid their burning. Leave them in the oven until the fat is all absorbed and the crumbs are dry and crisp. Turn them on to a paper to drain and use to garnish dish, or serve them separately on a dessert-paper. CHICKEN IN CASSEROLE. Poulet en Casserole. 1 Fowl. 2 heaped tablesj o^nsful clarified dripping. 2 sliced onions. Carrots. Salt and pepper. £ pint stock, lied wine. Mushrooms. Into a suitable sized casserole or marmite place a heaped table- spoonful of clarified dripping, heat it and brown in it 2 sliced onions, add salt and pepper, some carrots cut small, and the fowl covered with good dripping, also a gill of stock or water. Put on the cover and let it stand over the fire till the flesh has begun to colour on one side, turn it over carefully, let the other side brown, add another gill of liquor, cover and put the pan in the oven, letting it stew or simmer for an hour or more, accord- ing to size and age of the bird. About £ hour before serving add a little red wine and some mushrooms cut in pieces. Dish up the fowl, remove the fat from the gravy, and pour it over fowl and vegetables. If the fowl is served in the dish in which it was cooked, cut it up before cooking and tie it together again with string. ROAST CHICKEN WITH WATERCRESS. Poulet lloti. Have a fowl trussed for roasting, rub it over with clarified fat and roast it in front of a brisk clear fire, or bake it in the 57 POULTRY, GAME, &c. oven for 30 minutes. Remove any string and skewers, place it on a hot dish and garnish with watercress that has been picked clean and the water shaken from it and then dipped in a mixture of salad oil, tarragon vinegar and salt. Serve with gravy and bread sauce (page 78). Capons are cooked in the same manner, allowing longer time for roasting, according to size. ROAST DUCK. APPLE SAUCE. Canard Hoti. Have a duck trussed for roasting, stuff it with sage and onions, rub it well with clarified fat and roast before a clear fire for 30 minutes, basting well all the time. Garnish with compote of apples, made as follows: — Peel a pound of apples, cut them in small pieces, quarter shapes, trim them round and boil them in syrup till they are spongy, but not broken. SALMIS OF DUCK. Salmi de Canard. 1 roasted stuffed duck or cold Brown stock. [duck. Stoned olives. 1 onion. Fried croutons. 2 sprigs of mint. 1 lump of sugar. H pints shelled peas. Cut the duck into joints and slices, and put the bones and carcase into the brown stock. Add the sliced onion, mint, sugar and the duck, and simmer all for h hour. Boil the peas with a sprig of mint, and add them to the duck 10 minutes before serving. Place the duck in the centre of a hot dish, pour the gravy and peas round, and decorate with fried croutons, the cut up stuffing and stoned olives. BOILED FOWL WITH SAUCE. Poidct Bouilli. 1 fowl. 1 slice smoked beef. 1 lemon. Salt. 1 onion stuck with cloves. 1 onion sliced. 1 bunch of herbs. A few peppercorns. White sauce (page 87). Have a fowl trussed for boiling, place a piece of fat smoked beef on the breast, and rub the fowl over with lemon juice. Put it in a stew-pan with enough boiling water to cover it, an onion 58 DAINTY DINNERS AND DISHES. stuck with cloves and a sliced onion, a bunch of herbs, a few peppercorns, and a pinch of salt. Let it simmer gently on the side of the stove for or 1^ hours, place on a hot dish, remove the strings and skewers and pour a good white sauce over it. CURRIED FOWL. Karl de Poulct. 1 fowl (or cold chicken). 2 onions. 3 apples. [der. 2 tablespoonsful curry pow- 1 tablespoonful flour. 2 o z. dripping. Worcester sauce. Rice. Cut the fowl into small pieces, place it in cold water, and stew it gently until tender. (Or cut up the cold chicken.) Melt the dripping, fry the cut up onions, add the apples, finely chopped. When all is browned, add the curry powder, flour and AVorcester sauce, stir well over the fire, and then add the fowl and some of the liquor. Let it simmer by the side of the fire. Serve in a border of boiled rice. DARIOLES OF POULTRY OR GAME. 6 oz. minced game or poultry. 1 gill brown sauce. 1 tablespoonful breadcrumbs. Chopped tongue. Truffles and mushroom.

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