Galantines and Aspics

Ingredients

• ordinary galantine moulds are tin pans
• a pan of liver paste
• some bright aspic jelly
• sprigs of parsley

Method

1. 1

   Prepare a decorated stand with wax leaves and flowers.

2. 2

   Cut blocks of bread to make a pyramid, fry them, and dip in jelly.

3. 3

   Place the decorated galantine on top.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 340. The excerpt below is the record exactly as published.

Galantines and Aspics- Directions for preparing and or- namenting galantines and apics de foies-gras have been given at Nos. 853, 860, and 943, and methods of ornamenting with colored jellies at No. 692 and succeeding numbers. Very particular directions for larger operations can also be found in the cold dishes department in the Amer- ican Pastry Cook. The ordinary galantine moulds are tin pans made oval instead of round and of sizes that run about one inch difference in diameter. But any other shape can be used as well if it only corresponds with the stand. A very fine supper with decorated dishes has been set where nothing but the common round glass cake stands were available; but a number of them were covered with melted wax and then smothered in wax flowers till they had not the slightest semblance of a glass cake stand, and they required meat dishes and raised pies to be of round shape to match. Broad Blocks and Crous- tades. In order to elevate a galantine into sufficient prominence above the ornaments a bread "block" may be employed or cake of cooked rice, according to the subject. Cut the bread to fit the dish, fry it in a kettle of oil or lard to a handsome light brown color. When cold dip it several times in bright jelly keeping it in ice between each dipping till a good coat of jelly remains upon it, place it in the dish and turn the de- corated galantine out of its mould on top of it. A very handsome dish or terrin^^ of pdte-de-foie-gras can be made iii COOKING FOR PROFIT. 189 this way. Prepare a decorated stand with wax leaves and flowers. Cut three or four blocks of bread of dif- ferent sizes to make a pyramid and fry them to a nice deep yellow color and place them in their dish. Have some bright aspic jelly ready and chop it quite fine. Take a pan of liver paste (No. 860 will do for the purpose) and cut out pieces v^ith spoons made hot in boiling water. The spoon will shape the liver paste like the half of an ^^<g cut length- wise. As fast as cut out dredge them with the minced jelly, then place them around on the steps of the fried bread pyramid, covering it very nearly, and between the points insert triangular blocks of colored jelly and decorate with lemon baskets garnished with sprigs of parsley

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