GALANTINES OF LEGS OF FOWLS, A LA JARDINIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (12)
  1. Lay open the legs of the fowl entirely with the knife, and remove all the bones.
  2. Spread them out upon the table, seasoned with pepper and salt.
  3. Place a table-spoonful of force-meat, mixed with fine-herbs, in the centre of each leg.
  4. Sew them up in an oblong or oval form.
  5. Place them in a stewpan on a bed of sliced carrot, onion and celery, covered with thin layers of fat bacon.
  6. Braise as directed in the foregoing case.
  7. When the galantines are done, put them in press between two dishes until they become cold.
  8. Trim them and place them in a sautapan with a little consommé covered with a buttered paper.
  9. When about to send to table, put the galantines in the oven to simmer gently for a quarter of an hour.
  10. Glaze and dish them up in a close circle, with a braised lettuce nicely trimmed (No. 164), placed in between each.
  11. Fill the centre with a Jardinière (No. 144).
  12. Pour some half-glaze or Espagnole sauce round the base of the legs, and serve.
Original Text
GALANTINES OF LEGS OF FOWLS, A LA JARDINIERE. In this case, the legs of the fowl should be entirely laid open with the knife, and all the bones removed; they must then be spread out upon the table, seasoned with pepper and salt, and a table-spoonful of force-meat, mixed with fine-herbs, placed in the centre of each; then sew them up in an oblong or oval form, and place them in a stewpan on a bed of sliced carrot, onion and celery, covered with thin layers of fat bacon, and braized as directed in the foregoing case. When the galantines are done, put them in press between two dishes until they become cold; they should then be trimmed and placed in a sautapan with a little consommé covered with a buttered paper. When about to send to table, put the galantines in the oven to simmer gently for a quarter of an hour; then glaze and dish them up in a close circle, with a braized lettuce nicely trimmed (No. 164), placed in between each; fill the centre with a Jardinière (No. 144), pour some half-glaze or Espagnole sauce round the base of the legs, and serve.
Notes
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