Jelly for Boned Turkey

Ingredients

• one ounce of clarified gelatine
• the whites of two raw eggs
• half a glassful of Madeira wine
• a small piece of ice, the size of an egg
• juice of half a sound lemon

Method

1. 1

   Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add the clarified gelatine.

2. 2

   Boil for five minutes.

3. 3

   Crack the whites of the eggs and the shells into another saucepan, squeeze in the lemon juice, add the Madeira wine and the ice.

4. 4

   Beat all sharply together with a wire whip.

5. 5

   Gradually add the broth to the eggs while stirring until all the broth has been added.

6. 6

   Place it on a very moderate fire and let gently come to a boil.

7. 7

   Immediately strain through a flannel bag or a napkin into a clean bowl and let cool.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 213. The excerpt below is the record exactly as published.

Jelly for Boned Turkey. — Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add one ounce of clarified gelatine. Boil for five minutes. Crack into another saucepan the whites of two raw eggs, and the shells as well, squeeze in the POULTRY. 273 juice of half a sound lemon, adding half a glassful of Madeira wine, and a small piece of ice, the size of an egg

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