Spread out the turkey or fowl, boned according to directions for a galantine, skin side down, push the legs and wings inside and trim where needed to secure a rectangular shape. Sprinkle with salt, pepper, onion juice, and fine-chopped parsley. Dispose lengthwise upon this cubical strips of cold, cooked tongue and large lardoons of cold, cooked salt pork. Fill the space between with raw chicken, or veal, scraped from the fibres, pounded in a mortar and seasoned with salt, pepper, chopped mushrooms, chopped parsley, and thyme moistened with stock or milk; then, commencing at one end, roll up very tightly like a jelly-roll and sew through the skin securely. To be served moulded in jelly, rub the outside with the cut side of a lemon to keep it white. After the roll has been tied or sewed in shape, wrap in a piece of cheesecloth, tie at the ends, also at one or two other places. Put the bones and trimmings of the fowl, a knuckle of veal, and half a cup of finely cut vegetables in a large casserole or stewpan, cover with cold water, and when the boiling point is reached, put the galantine on top of the bones and after boiling a few moments let simmer four to six hours. Let partly cool in the kettle, then unroll the cloth, which will be loose and wrinkled, and make it firm and smooth; let the galantine cool under a weight. Remove the cloth and wipe off the fat with a cloth wrung out of hot water. It may now be finished in one of several ways: moulded in aspic jelly; glazed; covered with chaudfroid sauce and decorated; or brushed over with beaten yolk of egg, sprinkled with fresh bread crumbs and browned in the oven (see illustration, page 176.) To glaze, set the dish containing the glaze in a vessel of hot water, and when melted apply the glaze with a brush. If it is to be covered with chaudfroid sauce have the galantine thoroughly chilled, then fill any hollow places with chaudfroid sauce, and when firm pour sauce over the whole; when nearly firm again, decorate with truffles, cooked white of egg, or sifted yolk of egg. When these are "set," brush over with liquid aspic jelly. Garnish the dish with blocks and triangles of aspic jelly, the blocks hollowed out a little to hold stuffed olives or pimolas. A galantine may be moulded in aspic jelly. Use the stock in which the galantine was cooked for the aspic jelly. The galantine in the illustration when hot was brushed over with beaten yolk of egg, sprinkled with fresh breadcrumbs and browned in the oven. An unboned fowl, or turkey trussed as for roasting, but without stuffing, may be braised in the same manner as the galantine. A galantine may be made of a boned breast of veal, or lamb, or of a boned fish. Haddock with halibut forcemeat is particularly good with a green salad. Salmon may be introduced for color.