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Tweet Chicken Galantine
Boned chicken stuffed with pork forcemeat, wrapped in cloth and boiled. Pressed until set and served cold. See Galantine
Original Receipt from 'The Skilful Cook' by Mary Harrison (Harrison 1884)
Galantine of Fowl.
1 lb. of pork.
1 lb. of veal.
Yolks of 3 hard-boiled eggs.
Method.--Bone the fowl, mince the pork and veal finely, and season with pepper and salt.
Fill the fowl with the stuffing, placing in the yolks and truffles.
Shape the fowl nicely, and fasten it securely in a cloth.
Boil it according to directions for boiling meat.
When cooked, remove the cloth and put in a clean one, fastening it as before.
Put it under pressure (not too much) until it is cold.
Remove the cloth, glaze it, and garnish with aspic jelly.
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