Partridge Galantine

Ingredients

• three or four plump partridges
• a layer of chicken forcemeat
• long strips of cooked ham
• long strips of tongue
• peeled pistachio nuts
• thickly cut slices of truffles
• stock

Method

1. 1

   Bone the partridges carefully, season with salt and pepper, and spread with chicken forcemeat.

2. 2

   Add layers of ham, tongue, pistachio nuts, and truffles.

3. 3

   Roll up each bird, tie in cloths, and cook in stock for about 1 hour and 15 minutes.

4. 4

   Press the galantines, allow to cool, coat with meat glaze or brown Chaud-froid sauce, and serve garnished with aspic jelly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 54. The excerpt below is the record exactly as published.

PARTRIDGE GALANTINE CAREFULLY bone three or four plump part- ridges, and in doing this see that the skin is in no way torn. Cut open each bird lengthways down the back, and spread out on a board (skin downwards), season with salt and pepper and spread with a layer of chicken forcemeat. Upon this, place long strips of cooked ham and tongue, peeled pistachio nuts and rather thickly cut slices of truffles. Add another layer of forcemeat and roll up each carefully ; tie up in napkins or pudding-cloths and cook in stock

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