Cassell's dictionary of cookery

Cover closely, and let it stew gently until done enough. Let it remain in the stock until it is partially cold. Take it up, and having strained the gravy, reduce it quickly to a jelly, and clarify it {see Jelly, To Clarify). Part of this jelly may be used to glaze the galantine, and a Uttle isinglass may be dissolved in it to stiffen it. Let it remain until quite cold, then remove the cloth, take out the stitches, and glaze the poularde. When the jelly is quite stiff, cut it into cubes or diamonds, and use it for garnishing the dish. Time to stew the galantine, one hour and three-quarters, or two hours if very large. Probable cost, varying with the ingredients. Sufficient for a supper dish. Poularde Raised Pie. — Make three pounds of good forcemeat. This may be made either with equal parts of fillet of veal and fat bacon freed from skin and gristle, chopped, powdered, and nicely seasoned; or with a pound and a half of fillet of veal, a pound of fresh beef suet, six ounces of panada (see Panada), and four eggs. Whatever ingredients are used, however, care must be taken to pound them thoroughly, first separately and afterwards together, and to add the seasoning gradually so that the forcemeat may be agreeably flavoured. For ordinary tastes, a quarter of a tea-spoonful of pepper and half a tea-spoonful of nutmeg win be sufficient for this quantity of forcemeat. The amount of salt used will depend upon the quality of the bacon. Wash a pound of truffles perfectly clean. Wipe and pare them, then cut them into thin slices. Line a mould or shape a pie large enough to hold the poularde and the forcemeat {see Paste for Raised Pies). Spread at the bottom of it a layer of forcemeat and some of the slices of truffle. Split a poularde down the back, and take out the bones without injuring the skin. If more convenient, this may be done by the poulterer. Lay it breast downwards upon the board. Season the inside with pepper, salt, and spices, and spread on it a POU ( 642) POU layer of forcemeat half an inch in thickness. Put some slices of truffles on this, and then another layer of forcemeat. Roll the poularde over, make the skin meet at the back, and shape it to fit the mould. Lay it breast uppermost on the forcemeat in the pie. Sprinkle a little pepper and salt over it, lay on it some slices of truffle, and cover with the remainder of the forcemeat. Lay on the top some thin slices of fat bacon, put on the lid, press it down, and pinch the edges together; brush over with egg, and ornament it ; make a small hole with a knife in the centre, tie a band of buttered paper round the pie, and bake in a moderate oven. In order to ascertain when it is sufficiently baked, pierce it to the centre with a knife or skewer, and if it is tender throughout it is done. Let it cool for half an hour, then pour into it, tlirough the hole at the top, a quarter of a pint of savoury jelly reduced to gravy. This jelly may be made by stewing the bones and trimmings of the bird and of the meat, seasoning the liquid nicely, and dissolving in it a little isinglass. When quite cold, serve the pie on a napkin, garnish it with parsley, and carve it in slices the breadth of the pie and about the third of an inch thick. If liked, the truffles may be omitted, and slices of veal and bacon used in their place. Time to bake, two hours.