(2496). Galantine Of Pigeons (Galantine De Pigeons)

Bone three large, tender, clean and singed pigeons, season the inside meat and fill them with forcemeat (No. 65), mingled with a little baking forcemeat (No. 81) and a few spoonfuls of truffles cut in dice. Return them to their former shape, sew up and wrap each one in a separate piece of muslin, then cook them for one hour in a good stock; when done properly, unwrap, tighten more and let get cold under the pressure of a weight. "When ready to use, take the pigeons from the cloths, glaze them over, cut in slices and dress with jelly.

(2497). Galantine Of Pullet Or Capon A La Mozart (Galantine De Poularde Ou De Chapon A La Mozart)

This cold entree can be dressed on a support slightly higher in the middle, covered with cooked paste (No. 131) and dried in the air. Singe a not too fat pullet, split it down the back, bone entirely, and season the inside. Prepare this pullet the same as a galantine of turkey a la Berger (No. 2499), and sew it up; wrap it well and cook for one hour and a half to two hours in clear, unskimmed stock (No. 194a), having the pullet bones added, and two or three boned and blanched calves' feet, some roots, onions and aromatic herbs. When the boned pullet has cooked for a sufficient length of time, drain it off and unwrap it; wrap it up once more and reshape it, tying it very tight, and then place it to cool under the pressure of a weight. When cold, pare off the ends and cut it up into equally thick slices, and divide each of these slices into two; dress them neatly in a single row on the support; garnish around with cocks'-combs and mushrooms covered over with chaudfroid, intermingled with chopped jelly, and besides have a few small eases filled with glazed truffles.

Fig. 489.

(2498). Galantine Of Suckling Pig (Galantine De Cochon De Lait)

Prepare a suckling pig the same as for No. 1810, singe and bone it completely without piercing the skin, keeping on the four feet and removing the head. Remove the meat or fat from the different parts where there is too much. Stuff the galantine with a salpieon of truffles, one pound of red tongue mixed with pork forcemeat (No. 68) and a pound of blanched fat pork - the truffles, red tongue and fat pork cut in three-sixteenth inch squares. Season with salt, prepared red pepper ( No. 108) and nutmeg; wrap it up in a cloth and roll without pulling or shortening the length of the skin and keeping the feet in their natural position. Lay it in a braziere lined with fat pork and garnish around with vegetables and uncooked pig's feet; moisten with white wine, season with salt and. whole peppers, and let cook without boiling for four to five hours. Drain, cool, unwrap partly and roll up again, then tie the cloth firmly at both ends of the galantine, and hang it up with a sufficiently strong weight on the bottom.

When thoroughly cold, unwrap and glaze it a dark color; put back the head, which has been blanched for half an hour and allowed to cool, and decorate the whole with fanciful cuts of egg-white, tongue, truffles, gherkins and ornamental hatelets; dress on a rice foundation and surround with chopped jelly and jelly croutons.

(2499). Galantine Of Turkey A La Berger-Boned Turkey (Galantine A La Berger)

Bone a small turkey after having cut off the wings, the legs and the neck. Begin by cutting the skin down its entire length, commencing from the middle of the neck and ending at the middle of the rump, using a small thin knife and following the outlines of the rib bones; then remove the breast bone and the second joint bones, suppress the meat from the latter and chop it up finely, remove all Sinews from the fillets, cut away a part of their thickness and place them where the legs were taken from. Prepare a well-seasoned chopped forcemeat (No. 65), mix well together, adding half a gill of brandy, truffle essence (No. 895) and one ounce of chopped truffles. Cut half a pound of fat pork into half-inch squares, blanch and drain: have also half a pound of unsmoked red beef tongue cut in half-inch squares, five ounces of peeled truffles cut in pieces, and three-quarters of a pound of duck or goose livers, parboiled, cold and cut in half-inch dice. With this and the forcemeat stuff the turkey, then wrap it up in a cloth and let cook in some good stock for two hours. Drain off well, take off the cloth and wrap it up again before setting under the press.

When thoroughly cold unwrap, pare and cover with a white fecula chaudfroid sauce (No. 593), and decorate with fanciful cuts of very black truffles and pistachios dipped in half-set jelly; as soon as this is quite hard, cover with half-set jelly and dress on a trimmed crouton of cooked hominy or rice. Garnish around with chopped jelly and have an outside bonier of jelly croutons. Stick one Bellevue hatelet ( No. 2526) in the center of the turkey, and two garnished hatelets (No. 2526) on each side.

Fig. 190.