Veal Galantine—English

Ingredients

• Lay flat on the table a small, boned breast of veal
• half a pound of sausage meat
• three slices of bacon
• a sliced egg
• two or three canned red peppers
• Soak a tablespoon of gelatine
• in a cup of clear consomme

Method

1. 1

   Sprinkle veal with spices, spread with sausage meat, bacon, egg, and peppers.

2. 2

   Roll tightly, tie, and wrap in a pudding cloth.

3. 3

   Boil in soup for three and a half hours.

4. 4

   Remove, reroll, and place under weight until cold.

5. 5

   Brush with meat glaze before serving.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 53. The excerpt below is the record exactly as published.

VEAL GALANTINE— ENGLISH Lay flat on the table a small, boned breast of veal. Sprin- kle lightly with nutmeg, cloves and mace and plenty of salt and paprika. Spread with half a pound of sausage meat, then with three slices of bacon and a sliced egg, and two or three canned red peppers (if convenient) ; last with another half-pound of sausage. Roll up tightly, tie firmly, then wrap firmly in a pudding cloth, which tie at both ends. MEAT, POULTRY, AND GAME 99 Boil in soup, with soup greens, for three and a half hours. Remove and, before it is cold, take off the cloth (which will have become loose), reroll, tie again and place the galantine between two boards, with a heavy wreight on them, until cold. Remove the strings, brush over with meat glaze and garnish with chopped aspic. (Glaze) — Soak a tablespoon of gelatine in a cup of clear consomme

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