607. Galantines.—Having twice failed in the attempt to make this difficult dish, I was about to relinquish the idea, but having received a small turkey about two months back, I could not resist making another attempt, in which I succeeded; it is rather expensive, but it is a beautiful dish for supper. After having plucked, and singed off the hairs with a piece of lighted paper, I laid it breast downwards upon a clean cloth, and with a sharp-pointed knife boned it as follows: first, just pass the point of the knife through the skin, which cut open straight down the back-bone, then proceed to clear the flesh from the bones of the carcase until you come to the breast-bone, disjointing the wings and legs as you proceed; very carefully detach the breast-bone from the flesh without cutting through the skin, when you may remove the carcase with the interior of the turkey; then proceed to take the bones from the legs and wings, which is not quite so difficult; for the legs, scrape the first bone free from the flesh to below the first joint, where chop it off; cut the flesh round over the knuckle and pull the foot, when the remainder of the bone and sinews will come together; then cut off the wings at the first pinion, and the remaining bone is quickly scraped away.
I can assure you I found this quite a job the first and second time, but it is very essential to learn, as all kinds of poultry and game are boned in the same manner, and to this description all references upon the subject must be made throughout our little work.