A name applied to fowl, some game, fish and meat that may be boned, stuffed, boiled, braised or roasted, then pressed and cut into slices for service when cold, either plain or filled into molds with aspic jelly and decorated.

Galantine Of Turkey Or Chicken

Two birds, the larger one to be singed, the smaller skinned, the birds' skin split down the back from the head to tail, the carcass removed without further breaking the skin; the large one laid out flat, skin downwards, seasoned with salt, pepper and powdered mixed herbs; the under fillets of the breast to be filled into the space which the breastbone occupied, the wing and leg meat drawn inwards and the sinews removed, the whole then spread with a force or sausage meat; two strips each of cooked tongue and fat salt pork arranged alternately down the centre, also some slices of truffles if at hand; the meat of the smaller bird then laid over the stuffing, the white meat covering the dark of the other bird, so that when cut, light and dark meat is served to each portion; the skin of the large bird is then drawn together and sewn closely, placed into a cloth which is again sewn and tied at the ends like a roly poly pudding, plunged into boiling seasoned white stock and simmered till done; taken up and while still hot, pressed into a mold with screw pressure or weight on top; when set and cold, the cloth removed, the bird wiped with a hot cloth to remove all grease and stains, it is then sliced for the table.

If the birds are both young and juicy, instead of being boiled they may be braised or roasted (of course without being tied in a cloth), when done, taken up, pressed, trimmed and glazed.