Galantines of Legs of Fowls, a la Financiere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the galantines
Instructions (15)
  1. Carve legs from fowls with whole skin from back adhering; bone entirely without dividing the leg (drum-stick part).
  2. Cut feet with part of leg-bones left on, scald, remove outer skin carefully without tearing, trim neatly leaving claws in, and tuck into the small aperture of the legs where drumstick bones were removed to give a neat and plump appearance.
  3. Spread legs out on table, season with pepper and salt.
  4. Place about a dessert-spoonful of force-meat mixed with fine-herbs in the centre of each leg.
  5. Use a large needle and coarse thread to draw the skinny part of the legs into a purse and fasten to secure shape.
  6. Lard the plump part of the thigh closely, similar to a sweetbread.
  7. Place galantines in a deep sautapan, bottom strewn with sliced carrot, onion, celery, and a garnished faggot of parsley.
  8. Cover with thin layers of fat bacon, upon which place the galantines.
  9. Moisten with sufficient consommé or broth to reach nearly up to the larding.
  10. Place a buttered paper on top, cover with lid containing live charcoal embers.
  11. Braise gently for about half an hour over a moderate stove fire, or in the oven, frequently basting with their own liquor.
  12. When done, remove lid and paper, and put in the oven for a couple of minutes to dry the larding.
  13. Glaze nicely, drain on a napkin, and dish up in a close circle similarly to cutlets.
  14. Fill the centre with Financière ragout (No. 188).
  15. Pour some of the sauce round the entrée and serve.
Original Text
GALANTINES OF LEGS OF FOWLS, A LA FINANCIERE. The legs must be carved from the carcasses of the fowls with the whole of the skin from the back left adhering thereto; then bone these entirely without dividing the leg, or, as it is commonly called, the drum-stick part. The feet should be cut with part of the leg-bones left on, scalded, and the outer skin carefully removed, without tearing them; trim these neatly, leaving only part of the claws in, and tuck them into the small aperture of the legs, whence the drumstick bones have been removed; when properly done, this gives them a neat and plump appearance. They must then be spread out upon the table, seasoned with pepper and salt, and about a dessert-spoonful of force-meat, in which has been mixed some fine-herbs, placed in the centre; a large needle and some coarse thread should be used to draw the skinny part of the legs into a purse, and must then be fastened to secure them in shape. The galantines must next be larded closely on the plump part of the thigh, in the same manner as a sweetbread, and then placed in a deep sautapan, the bottom of which should be strewn with sliced carrot, onion, and celery, and a garnished faggot of parsley, and covered with some thin layers of fat bacon, upon which the galantines are to be placed. Moisten with sufficient consommé, or broth, to reach nearly up to the larding: place a buttered paper on the top, cover with the lid containing some live embers of charcoal, and set them to braize gently for about half an hour over a moderate stove fire, or else in the oven, frequently basting them with their own liquor. When they are done, remove the lid and the paper, and put them in the oven for a couple of minutes to dry the larding; then glaze them nicely, drain them upon a napkin, and dish them up in a close circle similarly to cutlets; fill the centre with a Financière ragout (No. 188), pour some of the sauce round the entrée, and serve. Note.—Galantines dressed in this manner may also be served with endive, sorrel, purée of green-peas or asparagus, stewed peas, or à la Macedoine.
Notes
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