Galantine of Veal

Ingredients

• 3 or 4 lbs. breast of veal
• 1 lb. pork sausage meat
• 2 hard-boiled eggs
• 6 oz. ham or tongue
• 1 dessert - sp. chopped parsley
• a little glaze
• cold water
• a few pieces of flavouring vegetable

Method

1. 1

   Prepare and bone the veal, spread sausage meat on top, layer with eggs and ham, sprinkle with parsley, roll and sew up.

2. 2

   Simmer in water with bones and vegetables until tender.

3. 3

   Press and cool, then glaze and serve.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 377. The excerpt below is the record exactly as published.

Galantine of Veal (Galantine de Veau) 3 or 4 lbs. breast of veal. 1 lb. pork sausage meat. Seasoning. 2 hard-boiled eggs. ’ 6 oz. ham or tongue. 1 dessert - sp. chopped parsley. Cold water. Flavouring vegetables. A little glaze. Prepare the meat, bone it as directed on p. 205, and spread it on a board with the skin side underneath. Season the sausage meat rather highly and spread it on the top. Cut the hard- boiled eggs in long sections and the ham or tongue in strips, and place these in rows on the top of the sausage meat. Sprinkle the parsley over. Two or three truffles and a few shred pistachio nuts may also be put in. Roll and sew up the meat, then tie it in a cloth very firmly and in the shape of a bolster. Put the bones from the veal into a saucepan with cold water to cover them, a little salt and a few pieces of flavouring vegetable

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