Galantine of Veal

Ingredients

• a breast of veal
• the hard-boiled yolks of ten eggs
• a dessert-spoonful of salt
• a tea-spoonful of pepper
• a dessert-spoonful of chopped parsley
• a dessert-spoonful of sweet herbs
• a tea-spoonful of anchovy sauce
• half a salt-spoonful of pounded mace
• a pound of lean ham

Method

1. 1

   Remove the bones from the veal and beat it well.

2. 2

   Pound the yolks to a paste with salt, pepper, parsley, herbs, anchovy sauce, and mace.

3. 3

   Brush the veal with beaten egg, spread the paste, and arrange strips of forcemeat, sliced eggs, truffles, and mushrooms.

4. 4

   Roll tightly, bind with tape, and simmer in veal stock with bones, carrot, onion, herbs, salt, and pepper for six hours.

5. 5

   Cool in liquid, press under weight, and serve garnished with savoury jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 567. The excerpt below is the record exactly as published.

Galantine of Veal.— Pemove the bones from a breast of veal, and lay it flat on the table, sldn downwards. Beat it well with, a chopper, in order to make it roU more easily. Take the hard-boiled yolks of ten eggs, and pound them to a paste; mix with them one dessert-spoonful of salt, a tea-spoonful of pepper, a dessert-spoonful of chopped parslej^ a dessert-spoonful of sweet herbs, powdered, a tea-spoonful of anchovy sauce, and half a sait- spoonfxil of pounded mace. Brush the veal over thickly with beaten egg, and spread the paste on evenly, and fjlace over it strips of veal forcemeat {see Forcemeat of Veal), the hard- boiled eggs, cut into thin slices, three or four truffles, cleaned and sliced, a few mushrooms, cut into small pieces, and a pound of lean ham

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