CHOP one pound of white veal, with the same quantity of fat bacon, and season with chopped mushrooms, parsley, nutmeg, pepper, salt, and aromatic seasoning (No. 1267); when these are chopped quite fine, pound the whole in a mortar, with the yolks of three eggs, and remove the force-meat into a basin. Peel one pound of truffles, and cut up a boiled red tongue, and about one pound of fat bacon or beef suet, in four narrow fillets, about a quarter of an inch square. Next, bone a fine poulard, and draw the skin from the legs and pinions, inside; then spread the poulards out upon a napkin, and with a sharp knife pare off some part of the fillets to cover the thinner parts of the skin; season slightly with pepper, salt, and aromatic spices; spread a layer of the prepared force-meat, about an inch thick, then place the fillets of tongue and bacon upon this, about an inch apart, and insert rows of truffles between these; after which, spread another layer of force-meat over the whole, then repeat the tongue and truffles, and so on, until a sufficient quantity of both has been placed in the poulard.
It must then be sewn up the back, placed upon a napkin thickly spread with butter, rolled up tightly, and fastened at each end with string; thus giving to the galantine the appearance of a cushion. This must be then put into an oval stewpan with the carcasses and any trimmings of veal or poultry that may be at hand, also two calves'-feet, two carrots, two onions stuck with four cloves, a faggot of parsley garnished with green onions, two bay-leaves, sweet basil and thyme, two blades of mace, and a dozen pepper-corns; moisten with two glasses of brandy, and set the pan over a stove-fire to simmer for five minutes, then moisten the galantine with as much white stock as will suffice to cover it, and put it back on the stove-fire to boil; it must then be placed on a very slow stove-fire, or in the oven, to continue gently braizing (not boiling), for about two hours and a half. It should then be removed from the fire, and the galantine taken carefully out of the napkin; the latter, after being washed in clean hot water, must be spread out upon the table, and the galantine, after being placed in it again, and bound up tightly as before, should be put back into its braize and left in to become partially cold; it must then be put in press between two dishes, with a heavy weight upon it. Strain the stock, remove all the grease from the surface, and clarify it in the usual manner, then pass it through a napkin or a jelly-bag, and place it on some rough ice to become firmly set. When the galantine is quite cold, take it out of the napkin, and use a clean cloth to absorb any moisture or grease there may be on the surface; it must then be glazed, and placed upon its dish. Decorate it with aspic-jelly, as represented in the foregoing wood-cut, and serve.
Note.—Galantines of turkeys, geese, capons, fowls, pheasants, par-tridges, &c., are made in the same way as the above.
spread the head out upon a large earthenware dish, and rub it with the following ingredients:—Six pounds of salt, four ounces of saltpetre, six ounces of moist sugar, cloves, mace, half an ounce of juniper berries, four cloves of garlic, six bayleaves, a handful of thyme, marjoram, and basil. When the head has been well rubbed with these, pour about a quart of port-wine lees over it, and keep in a cool place for a fort-night; observing that it must be turned over in its brine every day, during that period.
When about to dress the head, take it out of the brine, and wash it thoroughly in cold water; then absorb all the exterior moisture from it with a clean cloth, and spread it out upon the table. Next, pare off all the uneven pieces from the cheeks, &c.; cut these into long narrow fillets, and put them with the tongue, fat bacon, and truffles, prepared as directed for the galantine; then line the inside of the head with a layer of force-meat (the same kind as used for galantines) about an inch thick, and lay thereon the fillets of tongue, bacon, truffles, and here and there some pistachio kernels (the skin of which must be removed by scalding); cover these with a layer of force-meat, and then repeat the rows of tongue, &c.; and when the head is suffi-ciently garnished to fill it out in its shape, it should be sewn up with a small trussing-needle and twine, so as thoroughly to secure the stuff-ing. The head must then be wrapped up in a strong cloth, previously well spread with butter, and sewn up in this so as to preserve its original form; it should next be put into a large oval braizing-pan, covered with any carcasses of game (especially of grouse, from its con-genial flavour) or any trimmings of meat there may be at hand, and also four cow-heels, or six calves' feet; then moisten with a copious wine mirepoix (No. 236), in sufficient quantity to cover the surface of the head. Set the braizier on the stove-fire; as soon as it boils up, skim it thoroughly, then remove it to a slow fire (covered with the lid con-taining hot embers), that the head may continue to simmer or boil very gently, for about five hours; as soon as it appears to be nearly done, remove the braizier from the fire, and when the heat of the broth has somewhat subsided, let the head be taken up on a large dish; if it appears to have shrunk considerably in the wrapper, this must be carefully tightened, so as to preserve its shape: it should then be put back into its braize, there to remain, until the whole has become set