Comprising Galantines of Legs of Fowl, & la Financiere. a' la Jardiniere.

Minced and Grilled Fowl. Minced Chicken, and Poached Eggs. Minced Fowl, with Macaroni.

Minced Fowl, with Rice. Scollops of ditto, an gratiu. Kromeskys of Fowl, a la Russe. Croquettes of Fowl, with Mushrooms, etc. Mince, or Salpicon, for Patties.

1011. Galantines Of Legs Of Fowls, A La Financiere

The legs must be carved from the carcasses of the fowls with the whole of the skin from the back left adhering thereto; then bone these entirely without dividing the leg, or, as it is commonly called, the drum-stick part. The feet should be cut with part of the leg-bones left on, scalded, and the outer skin carefully removed, without tearing them ; trim these neatly, leaving only part of the claws in, and stick them into the small aperture of the legs, whence the drum-stick bones have been removed: when properly done, this gives them a neat and plump appearance. They must then be spread out upon the table, seasoned with pepper and salt, and about a dessert-spoonful of force-meat, in which has been mixed some fine-herbs, placed in the centre ; a large needle and some coarse thread should be used to draw the skinny part of the legs up into a purse, and must then be fastened to secure them in shape. The galantines must next be larded closely on the plump part of the thigh, in the same manner as a sweetbread, and then placed in a deep sautapan, the bottom of which should be strewn with sliced carrot, onion and celery, and a garnished faggot of parsley, and covered with some thin layers of fat bacon, upon which the galantines are to be placed. Moisten with sufficient consomme or broth to reach nearly up to the larding : place a buttered paper on the top, cover with the lid containing some live embers of charcoal, and set them to braize gently for about half an hour over a moderate stove-fire, or else in the oven, frequently basting them with their own liquor. When they are done, remove the lid and the paper, and put them in the oven for a couple of minutes to dry the larding; then glaze them nicely, drain them upon a napkin, and dish them up in a close circle similarly to cutlets; fill the centre with a Financiere ragout (No. 188), pour some of the sauce round the entree, and serve.

Note. - Galantines dressed in this manner may also be served with endive, sorrel, puree of green-peas or asparagus, stewed peas, or a' la Macedoine.

1012. Galantines Of Legs Of Fowls, A La Jardiniere

In this case, the legs of the fowls should be entirely laid open with the knife, and all the bones removed; they must then be spread out upon the table, seasoned with pepper and salt, and a table-spoonful of force-meat, mixed with fine-herbs, placed in the centre of each; then sew thera up in an oblong or oval form, and place them in a 8tewpan on a bed of sliced carrot, onion, and celery, covered with thin layers of fat bacon, and braized as directed in the foregoing case. When the galantines are done, put them in press between two dishes until they become cold; they should then be trimmed and placed in a sautapan with a little consomme covered with a buttered paper. When about to send to table, put the galantines in the oven to simmer gently for a quarter of an hour; then glaze and dish them up in a close circle, with a braized lettuce, nicely trimmed (No. 164), placed in between each; fill the centre with a Jardiniere (No. 144), pour some half-glaze or Espagnole sauce round the base of the entre'e, and serve.