Galantine of Rabbit

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 180 min Total: 180 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
Galantine
Instructions (8)
  1. Bone the rabbits and lay them on a linen cloth.
  2. Lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thickness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs.
  3. Cover these layers with a little forcemeat.
  4. Roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth.
  5. Wind some packthread round it.
  6. Let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil.
  7. Allow this to cool.
  8. Take off the cloth and serve cold.
Original Text
Galantine of Rabbit. Take a couple of young rabbits, bone, and lay them on a linen cloth; lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thickness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs. Cover these layers with a little forcemeat, roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth; wind some packthread round it and let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and serve cold.
Notes
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