1 chicken of 4 pounds

1 pound of lean veal

1 pound of fresh pork, fat and lean

½ teaspoonful of salt (generous)

½ teaspoonful of paprika

3 or 4 tablespoonfuls of sherry wine

1 teaspoonful of onion juice

1 tablespoonful of fine-chopped parsley 1 egg, beaten light

1 cup cubes of ox tongue (cooked) ½ cup of larding pork (raw)

2 truffles, cut in thin slices

As the chicken is to be boned, it should be purchased undrawn and quite fresh. Singe and remove pin feathers. Cut off the pinions. Cut through the skin down the entire length of the backbone, then push and cut the flesh from the bones, to secure the framework in one piece and the flesh in another. Take off the white meat and set it aside. Wipe the outside and inside of the flesh; push the skin of the wings and legs inside and remove the flesh. Put this flesh scraped from the tendons, with the pork and veal, and chop and pound to a smooth paste, seasoning with salt and pepper and adding a little broth meanwhile, but do not make very moist; press through a sieve, add the onion juice, parsley, wine, and beaten egg. The tongue and pork should be cut in cubes of a scant three-fourths inch. Pour boiling water over the pork, drain, rinse in cold water and drain again. Spread the skin on a meat board and sprinkle lightly with salt and pepper. Trim the skin as needed, to secure a rectangular shape. Cut the breast meat, previously set aside, in thin, even slices; lay these slices over the skin as uniformly as possible; over these spread a layer of the forcemeat; lengthwise on the forcemeat set rows - equally distant from each other - of the cubes of pork and tongue and the slices of truffle, alternating the articles and having them at a uniform distance, one from the other, and cover with forcemeat; repeat the rows of cubes and finish with forcemeat. Then roll into a neat and compact shape, the skin upon the outside, and sew secure. Or, spread a layer of forcemeat, three or four inches wide, down the full length of the skin; upon this layer set the cubes and slices of material, disposing them alternately and at regular intervals;* upon these spread a layer of forcemeat; arrange another layer of cubes, etc., then another layer of forcemeat; roll the skin over these and sew the edges secure. Roll the meat in a piece of cheesecloth, tie the cloth close to the ends of the meat and tie tape around it in two or three other places. Finish dressing the bones of the chicken, cover them with cold water, adding bits of veal, etc., and the usual soup vegetables; let the whole heat to the boiling point, then simmer gently half an hour; on the bones set the galantine and let simmer until tender. Let stand until cooled a little, then untie the pieces of tape, unroll the cloth and roll again smooth, tie the tapes as before and set to cool under a weight. Strain off the broth and when cold remove the fat and use the broth for aspic and chaudfroid sauce. When the galantine is cold, remove the skin, wipe to remove fat if present, then cover with a chaudfroid sauce, decorate with truffles or white and yolk of hard-cooked egg, or both, and cover with half-set aspic jelly. Serve sliced with a green salad or cooked vegetables dressed with aspic. A pint of aspic and a cup of chaudfroid sauce are needed.