A galantine (not gelatine as it often mistakenly appears in printed bills) is a boned fowl or bird of any sort; it is en bellevue when it is encased in jelly and ornamented. Galantines are made the same of either chickens or turkeys, according to the following directions.

Singe and pick over a young turkey or pullet, and without otherwise opening it, cut the skin along the whole length of the back and with the point of a sharp knife go on cutting the meat from the bone on both sides until the hip joints and wings are reached. Chop through these with the heavy end of a carving knife and continue cutting close to the breast bone until the frame is entirely removed without the skin being cut through.

After that, bone the legs and wings half way and chop off the rest. The meat of the legs and wings is to be tucked into the body, which, when done up, will be a smooth cushion shape.

Then wash the turkey in cold water and dry it on a cloth. Spread it out with the skin side down on the table and cover with the forcemeat; draw the two sides together, sew with twine, put it into a pudding cloth previously buttered and tie and pin it securely. Boil the turkey in salted broth or water containing the bones and any other trimmings left from the forcemeat besides, for from two to three hours, according to size.

When the boned and stuffed turkey or chicken has been sufficiently boiled, press it, still in the cloth, into a pan or mold, and there let it remain with a weight on top until cold. Into whatever shape it may be, there should be another vessel a size larger precisely like it, and the boned turkey or chicken, being taken out of the first mold, and the cloth taken off and the surface wiped clean with a napkin dipped in hot water, is then to be placed in the larger one; the space is then filled up with aspic jelly, poured in nearly cold, and when set, the mold being dipped a few moments in warm water, the galantine can be turned out onto its dish and decorated.

The way to get a coating of jelly all over the galantine is to stamp out star shapes from thick slices of white turnip or other material and lay them on the bottom of the larger mould. They hold up the galantine from the bottom for the jelly to run under, and show up as ornaments.

Decorate with blocks of colored jelly set around and upon it, and with ornamental silver skewers, with lemons cut like baskets, and with flowers.

Two fair-sized turkeys, prepared as above, either stuffed with forcemeat or with the meat of another turkey or chicken, will slice into fifty plates.