Poularde, Galantine of

Ingredients

• a poularde
• pepper
• salt
• aromatic spices
• a large onion
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a carrot
• good veal stock

Method

1. 1

   Bone the bird and season it.

2. 2

   Layer with sausage-meat or forcemeat, tongue, and truffles.

3. 3

   Sew it up, place in a stewpan with bones, onion, herbs, and stock.

4. 4

   Stew until done, then cool and glaze with reduced jelly.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1350. The excerpt below is the record exactly as published.

Poularde, G-alantine of (an excellent supper dish). — This dish is always served cold. Split a poularde up the back, and bone it with- out injuring the skin. If the cook is not ex- perienced in the art of boning poultry, this had better be done by the poulterer. Lay it flat upon the table breast downwards, and season with pepper, salt, and aromatic spices. Spread on it a layer an inch thick either of nicely- seasoned sausage-meat or of good forcemeat, and lay on this long slices of cold boiled tongue or ham, and a few small black truffles, if these are obtainable. Repeat these layers until the galan- tine is sufficiently filled up. Sew it up securely with twine, as nearly as possible in its original form, roll it lightly in an oiled cloth, and fasten the ends with string. Lay the bones and any trimmings of meat that may be at hand into a stewpan. If there are none, a caK's foot must be used. Lay the fowl upon these, and add a large onion stuck with one clove, a bunch of parsley, a sprig of thyme, a bay-leaf, a carrot, and as much good veal stock

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