Chicken Galantine. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (11)
  1. Take an uncooked fowl and slit its skin from end to end.
  2. Take off the skin in one piece most carefully, for any rents in the skin would spoil the dish.
  3. Boil the fowl, and add to it the white meat of second fowl, also some veal, a chop and pound all well together with a little fat (no lean) of bacon.
  4. Should the galantine be made of game, then use the lean of ham or of bacon.
  5. Season delicately with salt, pepper, and a little nutmeg; add some truffles and pistachios (take almonds if you cannot get pistachios).
  6. Put some long and some square pieces of Ham (to “marble” the galantine).
  7. Fill the skin of the fowl with these things.
  8. Sew it up tight.
  9. Tie it in a cloth like a pudding, and simmer 11/2 to 2 hours or longer.
  10. When cooked, let it lie well pressed for many hours.
  11. Ornament when cold and glazed with Aspic Jelly.
Original Text
Chicken Galantine. No. 1. (Cataldi.) Take an uncooked fowl and slit its skin from end to end; next take off the skin in one piece most carefully, for any rents in the skin would spoil the dish. Boil the fowl, and add to it the white meat of *second fowl, also some veal, a chop and pound all well together with a little fat (no lean) of bacon. Should the galantine be made of game, then use the lean of ham or of bacon. Season delicately with salt, pepper, and a little nutmeg; add some truffles and pistachios, *take almonds if you cannot get pistachios), put some long and some square pieces of Ham (to “marble” the galantine; now fill the skin of the fowl with thesethings; then sew it up tight; tie it in a cloth like a pudding, and simmer 1½ to 2 hours or longer. When cooked, let it lie well pressed for many hours, and ornament when cold and glazed with Aspic Jelly (see Meat Jellies).
Notes
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