Boned (Galantine Of) Partridges

Singe, draw and bone three partridges. Prepare some game forcemeat with the flesh from the legs and an equal quantity of ham. Peel four truffles, cut them in dice and mix.them with the forcemeat, seasoning well. Sprinkle pepper and salt inside the partridges, stuff them with the forcemeat, roll them round and sew them up. Tie each one in a cloth, put them in a saucepan of boiling stock, and boil them for one hour and a quarter. Take the galantines out and leave them until cold. Trim and cut the galantines into small slices without separating them, dip a paste brush in melted glaze and brush them over. Imbed three galantine moulds in pounded ice, and pour at the bottom of each a thin layer of clear aspic jelly; when the jelly has set put a galantine in each mould, pour gradually round some aspic jelly till the moulds are full, then leave them in the ice till the jelly has set. Mould some fancy subject in fat and fix it in the center of a bread support on a dish. When ready to serve, dip the moulds in tepid water, wipe them and turn the galantines out around the design. Fill some small fancy paper cases with cooked truffles that have been glazed, arrange them round the base of the support, and serve.

Boned (Or Galantine Of) Pheasant

Select a large pheasant, pluck and draw it, split it down the back and bone it, spread the bird open on a cloth, and stuff it with a forcemeat composed of tongue, veal fat, truffles, white meat of poultry, and larding bacon, seasoned well with spices. Sew the bird up, bringing it back to its original shape as nearly as possible, wrap it in slices of fat bacon, fastening this on with small skewers, put it in a stewpan, pour over it in equal quantities sufficient white wine and broth to cover it, and stew it gently for three hours. Afterwards remove the pan from the fire, and leave the bird in the liquor for an hour; then take it out, clarify the liquor and strain it, and leave it until set.

Boned (Galantines Of) Plovers

Procure a cylinder mould having three rounded sides. Pluck and bone three plovers, and prepare a galantine forcemeat, mixing in with it a salpicon of raw truffles and fat liver; stuff the birds with the forcemeat, and roll each one separately in a piece of thin linen; place the birds in a stewpan with some well seasoned broth and stew them until they are quite tender. When done, drain the birds and put them between two dishes with a weight on top until quite cold. Then cut them into slices, put them in proper shape again, and glaze with a paste brush dipped in melted glaze; place the cylinder mould on the ice, pour in a thin layer of aspic jelly; stick a skewer through each of the galantines, lift them up and place them in the three rounded sides of the mould; then fill the space between the birds with jelly, pouring it in carefully so as not to disturb them, and let the mould remain on the ice until quite firm. Put a bread support on a dish and decorate with taste, fixing in the center another one the same height as the mould to fit the cylinder. Dip the mould in tepid water to detach the jelly, and then turn the contents on the first support, allowing the other to pass through the center of the galantines. Place a small article modeled in fat at the top of this one, and garnish in between each curved part of the galantines with some black truffles, peeled and glazed; decorate the base of the large support with some triangular-shaped croutons of aspic jelly, and serve.