From:
The Thorough Good Cook
Entrees: 18. Galantine of Turkey
Bone the
turkey, draw the
skin of the legs and wings inside; spread the boned bird
flat upon the
table; season with
pepper and
salt and a little aromatic
spice; spread a layer of
sausage-meat an inch' thick upon this, add some long squares of red
tongue or
ham, some small black
truffles, and a few
pistachio kernels; repeat the sausage-meat, the seasoning, and the tongue, etc.; and having sufficiently filled up the
galantine, sew it up with
twine, roll it in a buttered napkin, fasten the ends with
string, and set it to braise in some well-seasoned
veal and calfs-foot
stock for about an hour and a half. When done, the galantine must be allowed to become partially cold in its own stock, in order that it may thus preserve its mellowness and flavour. It must then be put in press between dishes, with a fourteen-pound weight on the top, and when quite cold, removed from the napkin; lastly,
glaze it, and the string taken out, place it on its dish, and ornament it with
aspic jelly.