Galantine. — A Galantine is a valuable cold dish for
luncheon, but it cannot be made unless the cook knows how to
bone. Galantines are too often tasteless and insipid, but this
will not be the case if Wyverns directions are followed. Choose
a large fowl or hen turkey, weighing from three and a half to
four pounds, and have read)- two pounds of lean veal, three of
fat bacon, and one pound of cooked tongue. Pluck and clean
the bird, save all the giblets, scald them, cut them up small,
and put them on the fire, covered with water to make broth.
Now bone the bird. When you sever the pinions, legs, and
TO PREPARE POULTRY AND GAME
270
neck, draw the skin cai’efully over the places and sew them up,
so that the outer skin may be as whole as possible. Cut off all
the meat from the pinions and legs, removing the sinews. If
the bird is very old it is wise to pass this portion of the meat
once or twice through the mincing machine. Flatten the
carcase with the cutlet-bat. Break up all the bones that have
been taken from the bird, and add them to the giblets. Put in
a little more water, so as to cover the whole, and gradually in-
crease the heat. When the broth boils add five ounces of onion,
of turnip, and of carrot, all sliced, one ounce of celery or a
pinch of celery seed, and a bunch of herbs. These vegetables
will check the boiling, but as soon as the broth bubbles again
reduce the heat to simmering.
Make a forcemeat with the veal and two pounds of the
bacon, pounding them thoroughly, and seasoning with half an
ounce of spiced salt✪ Galantine. Blanch the remaining pound of bacon
and cut it and the tongue into half -inch squares. Cook
a pound of mushrooms in a little broth, and cut them into
smallish pieces. Add all the mushroom trimmings and stalks
to the forcemeat.
Make the body of the bird as neat and level as possible by
trimming nearly all the meat off witli a very sharp knife almost
to the skin. Add this to the meat taken from the -wings and
legs.
To pack the Galantine : Spread a layer of forcemeat three-
quarters of an inch thick evenly over the bird, upon that a layer
of the slices of meat, then a layer of the bacon and tongue
squares, then another layer of meat, another of tongue and
bacon, and finally a thick layer of forcemeat. Dust spiced salt
between each layer, and dot in the pieces of mushroom as you
pack the Galantine. Slices of hard-boiled egg may be intro-
duced also.
Fold the flattened carcase of the bird over this lining, dis-
turbing the layers as little as possible. Roll the Galantine
tightly in a clean cloth, rolling lengthwise. Twist the ends,
tie them tightly, and sew down the hem with a few long
stitches of fine twine. Put cross-strings to keep the Galantine
in shape. It should be oblong. Now put the Galantine in
a deep stewpan, cover it well with the giblet and bone broth
GALANTINE
271
✪ Galantine
Page 186 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Galantine. — A Galantine is a valuable cold dish for luncheon, but it cannot be made unless the cook knows how to bone. Galantines are too often tasteless and insipid, but this will not be the case if Wyverns directions are followed. Choose a large fowl or hen turkey, weighing from three and a half to four pounds, and have ready two pounds of lean veal, three of fat bacon, and one pound of cooked tongue. Pluck and clean the bird, save all the giblets, scald them, cut them up small, and put them on the fire, covered with water to make broth.
Now bone the bird. When you sever the pinions, legs, and
neck, draw the skin carefully over the places and sew them up, so that the outer skin may be as whole as possible. Cut off all the meat from the pinions and legs, removing the sinews. If the bird is very old it is wise to pass this portion of the meat once or twice through the mincing machine. Flatten the carcase with the cutlet-bat. Break up all the bones that have been taken from the bird, and add them to the giblets. Put in a little more water, so as to cover the whole, and gradually increase the heat. When the broth boils add five ounces of onion, of turnip, and of carrot, all sliced, one ounce of celery or a pinch of celery seed, and a bunch of herbs. These vegetables will check the boiling, but as soon as the broth bubbles again reduce the heat to simmering.
Make a forcemeat with the veal and two pounds of the bacon, pounding them thoroughly, and seasoning with half an ounce of spiced salt. Blanch the remaining pound of bacon and cut it and the tongue into half -inch squares. Cook a pound of mushrooms in a little broth, and cut them into smallish pieces. Add all the mushroom trimmings and stalks to the forcemeat.
Make the body of the bird as neat and level as possible by trimming nearly all the meat off with a very sharp knife almost to the skin. Add this to the meat taken from the -wings and legs.
To pack the Galantine : Spread a layer of forcemeat threequarters of an inch thick evenly over the bird, upon that a layer of the slices of meat, then a layer of the bacon and tongue squares, then another layer of meat, another of tongue and bacon, and finally a thick layer of forcemeat. Dust spiced salt between each layer, and dot in the pieces of mushroom as you pack the Galantine. Slices of hard-boiled egg may be introduced also.
Fold the flattened carcase of the bird over this lining, disturbing the layers as little as possible. Roll the Galantine tightly in a clean cloth, rolling lengthwise. Twist the ends, tie them tightly, and sew down the hem with a few long stitches of fine twine. Put cross-strings to keep the Galantine in shape. It should be oblong. Now put the Galantine in a deep stewpan, cover it well with the giblet and bone broth
GALANTINE
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