Galatine of Fowl or Chicken

Ingredients

• 1 fowl
• A few grains cayenne
• teaspoonful sweet herbs
• A little tongue, or a few slices of ham
• ^ doz. truffles or pickled walnuts
• ^ teaspoonful grated lemon rind
• 1 quart aspic jelly
• ^ lb. sausages
• J lb. bread crumbs
• 1 teaspoonful salt
• ^ do. pepper
• 2 eggs.

Method

1. 1

   Bone the fowl, starting from the back, removing wings, legs, and body without breaking the skin.

2. 2

   Cut off the head and remove the skeleton.

3. 3

   Prepare the filling with tongue, truffles, herbs, and seasonings.

4. 4

   Fill the fowl, cover with jelly, and chill until set.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 11. The excerpt below is the record exactly as published.

GALATINE OF FOWL OR CHICKEN (Entree). 1 fowl A few grains cayenne teaspoonful sweet herbs A little tongue, or a few slices of ham ^ doz. truffles or pickled walnuts ^ teaspoonful grated lemon rind 1 quart aspic jelly ^ lb. sausages J lb. bread crumbs 1 teaspoonful salt ^ do. pepper 2 eggs.

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