Galantine of Chicken

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Galantine

the bird ↝ Chicken, ground, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Forcemeat

veal or fresh pork chopped very fine or passed through a mincing machine ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
strips of cooked ham or bacon and tongue ↝ Ham [Cold cuts and cured meats]
blanched pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
truffles

Cooking liquid and aromatics

stock
herbs and vegetables such as thyme, parsley, bayleaf, basil and marjoram ↝ Thyme, fresh [Spices and Herbs]
a few peppercorns
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
celery ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (10)

Bone the bird and season it inside with pepper, salt, cayenne, and a little nutmeg.
Prepare a forcemeat of veal or fresh pork chopped very fine or passed through a mincing machine, and season this well.
Place the forcemeat out about one inch thick on a slab.
Arrange on the forcemeat strips of cooked ham or bacon and tongue, blanched pistachio nuts, almonds and truffles.
Roll up the forcemeat and carefully push it into the boned bird at the neck end, using a little cold water whilst doing so to bind the meat.
Butter a cloth and tie up the galantine in it.
Cook the galantine in stock with herbs and vegetables such as thyme, parsley, bayleaf, basil and marjoram, a few peppercorns, carrots, turnips, leeks, celery, &c., for about one and a half to two hours according to size.
Remove from the cloth and tie it up again to tighten it.
Put it to press until quite cold and firm.
Dish up and garnish.

Original Text

Galantine of Chicken.
(Galantine de Volaille.)
Bone the bird and season it inside with pepper, salt, cayenne, and a little nutmeg. Prepare as below a forcemeat of veal or fresh pork chopped very fine or passed through a mincing machine, and season this well; place it out about one inch thick on a slab, arrange on this strips of cooked ham or bacon and tongue, blanched pistachio nuts, almonds and truffles. Roll up the forcemeat and carefully push it into the boned bird at the neck end, using a little cold water whilst doing so to bind the meat. Butter a cloth and tie up the galantine in it, and cook it in stock with herbs and vegetables such as thyme, parsley, bayleaf, basil and marjoram, a few peppercorns, carrots, turnips, leeks, celery, &c., for about one and a half to two hours according to size; then remove from the cloth and tie it up again to tighten it, and put it to press until quite cold and firm. Dish up and garnish

Notes

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