Galantine of Veal

Ingredients

• breast or flank of veal, weight about 4 lbs.
• 2 lbs. sausage meat
• ½ lb. cooked ox tongue
• a few truffles
• mushrooms
• pistachio nuts
• gherkins

Method

1. 1

   If breast is used, bone it and flatten out.

2. 2

   Season the sausage meat highly with herbs and spread a thick layer over the veal.

3. 3

   Cut the tongue, mushrooms, &c., into small squares or dice, and sprinkle over.

4. 4

   Put another layer of sausage meat on top and roll up.

5. 5

   Tie it tightly in a cloth and simmer gently about four hours.

6. 6

   Remove from the pan, and when nearly cold, tie up tightly and put a heavy weight on top.

7. 7

   Remove the cloth when cold, glaze, and garnish with chopped aspic, parsley, and slices of lemon.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 52. The excerpt below is the record exactly as published.

GALANTINE OF VEAL. a few truffles mushrooms pistachio nuts and gherkins breast or flank of veal, weight about 4 lbs. 2 lbs. sausage meat \ lb. cooked ox tongue

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