Ballotines de Volaille

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Yield
2.0 – 3.0 legs of fowl
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (27)
farce
for ballotines
for stewpan
for finishing
for serving
alternative serving
cold serving
Instructions (23)
  1. Prepare a farce by mincing and pounding together the lean white meat and bacon or pork.
  2. Rub the farce mixture through a wire sieve into a basin.
  3. Add the ham or tongue, cooked chicken livers, cooked mushrooms, and truffle (if available) to the farce mixture, all being fairly finely minced.
  4. Mix the farce with the yolks of two raw eggs, a pinch of coralline pepper, and salt.
  5. Bone the fowl or turkey legs, retaining the skin.
  6. Season the inside of the legs with salt and coralline pepper.
  7. Fill the legs with the prepared farce.
  8. Sew each leg up with a needle and thread to keep in the farce and preserve the shape of the ballotines.
  9. Wrap each ballotine in a sheet of buttered paper, screwing or tying up the ends tightly.
  10. Line a stewpan with butter or marrow fat, fat bacon rind, an onion stuck with a clove, a sliced carrot, a blade of celery, and a bunch of herbs, with peppercorns.
  11. Lay the wrapped ballotines on top of the prepared stewpan ingredients.
  12. Cover the pan and fry the contents lightly for twelve to fifteen minutes.
  13. Add about a gill of good stock.
  14. Braise the whole gently, either in the oven or at the side of the stove for about three-quarters of an hour, basting the legs well.
  15. Lift the ballotines out of the pan and remove the papers.
  16. Brush the ballotines over with thin glaze.
  17. Set the ballotines in the oven for eight to ten minutes to crisp.
  18. Prepare a potato border and croutons of fried bread spread with ham, truffle, or savoury butter.
  19. Divide each ballotine into half lengthways.
  20. Dish the ballotines on the potato border alternately with the croutons.
  21. Fill the centre with broiled mushrooms, stewed cucumber, potato straws, or any desired garnish.
  22. Alternatively, roll up the little ballotines like miniature galantines in a cylindrical shape and serve hot with espagnole or other sauce on a purée of spinach, mushrooms, etc.
  23. If serving cold, slice the ballotines and mask with chaufroix sauce.
Original Text · last edited 4 days ago
Ballotines de Volaille.—This is a very pretty way of using the legs of a fowl, turkey, etc. when the breast has been used for supreme, etc. Prepare a farce by mincing and pounding together ½lb. of lean white meat (chicken, rabbit, or veal), and 4oz. of good bacon or fresh pork, then rub this all through a wire sieve into a basin, and add to it 1oz. of ham or tongue, two or three cooked chicken livers, two or three cooked mushrooms, and a truffle if at hand, all being fairly finely minced. Mix this with the yolks of two raw eggs, a dust each of coralline pepper and salt, and set aside till wanted. (This is enough farce for two, or perhaps three legs of fowl.) Bone the legs, retaining, however, the skin; season the inside with a little salt and coralline pepper, and fill them up with the farce given above, sewing each leg up with a needle and thread to keep in the farce and to preserve the shape of the ballotines. Now wrap each up in a sheet of buttered paper, screwing or tieing up the ends pretty tightly. Line a stewpan with 1½oz. of butter or marrow fat, a piece of fat bacon rind, one onion, sliced, and stuck with a clove, a sliced carrot, a blade of celery, and a bunch of herbs, with three or four peppercorns, and lay the ballotines on the top of this; cover down the pan, and fry its contents lightly for twelve or fifteen minutes, then add about a gill of good stock, and braise the whole gently, either in the oven or at the side of the stove for about three-quarters of an hour, keeping the legs well basted. Now lift them out from the pan, remove the papers, brush them over with thin glaze, and set them in the oven for eight or ten minutes to crisp; have ready a nice potato border and twice as many croutons of fried bread spread with ham, truffle, or any other savoury butter to taste, as you have ballo- tines; then divide each ballotine into half lengthways, and dish on the potato border alternately with the croutons, filling up the centre with broiled mush- rooms, stewed cucumber, potato straws, or any garnish you please. If preferred, you may roll up the little ballotines like miniature galantines, in a cylindrical shape, and serve them hot with espagnole or any other nice sauce to taste on a purée of spinach, mushrooms, etc., as you please. Or, if the ballotines are left till cold, then sliced and masked with chaufroix sauce to taste, they make a very pretty little dish. When the ballotines are sliced in this way they are very economical, as two legs go a very long way.
Notes
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