Boned Chicken Garnished With Jelly

Pluck a large chicken, singe and clean it thoroughly, bone it and remove the legs and wings. Cut the flesh from the wings into dice and chop the meat from the legs; put the latter into a mortar with half a pound each of finely-chopped lean veal and bacon, pound it to a pulp, season to taste with pepper, salt and spices and rub through a sieve; now add to the meat from the wings four to five ounces of parboiled bacon and three large uncooked truffles, all cut into dice. Lay the fowl flat on a board with the skin-side downward, season to taste, put in the forcemeat, roll up the galantine making it as long as possible, tie it up in a cloth and boil in stock for one and a half hours. Take it out, remove the cloth, tie it up in a clean one and let it get cold; then remove this cloth, cut the galantine into slices, brush them over with glaze and let them get cold and firm. Put a bread support in the center of a dish, pile chopped fowl jelly onto it, lay the slices of galantine around, garnish the base of the support with croutons and chopped jelly alternately.

Boned Ducks Stuffed And Served With Jelly

Take two ducks and pick out the pin feathers; singe them, but do not draw; rip the skins down the back and sever the flesh from the bones without cutting through. Chop through the wing and hip-joints with a knife, then cut with the boning-knife close to the breast-bone until the flesh of the duck comes off in one piece. Bone partly down the wings and legs, chop off the ends, wash and dry the meat, lay it on the table, skin downward, take scraps of meat from the thick parts and spread them over the thin, then sprinkle over a little pepper and salt and spread forcemeat over. Pull up the two sides together so as to form the shape of the duck before it was boned and sew them up strongly with thread; when both ducks are so prepared roll each separately in muslin, securing it tightly at the ends and in the middle, and boil from an hour and a half to two hours. When they are done put them (with the muslin still on) in oblong rounded bowls to keep them a good shape, put a dish on the top of each and a weight on the top of that and leave them to get cold. When ready to serve, take off the muslin, wipe them with a cloth dipped in hot water, trim off the edges and mask them over with melted butter. Cut the ducks in slices and arrange these on a dish with croutons of aspic jelly.

Boned (Galantine Of) Eel

Clean a large eel and remove the backbone; make a mince of the thin rind of a lemon, one tablespoonful each of parsley and sweet herbs, and a little ground mace, cayenne and salt; spread this over the inside of the eel and roll it up, commencing with the head. Tie the fish up in a cloth and boil in equal parts of water and vinegar until it is quite tender. Let the stock and the fish get quite cold, take out the fish, and serve.

Boned Grouse (Galantine)

Remove the bones from two small grouse, spread thickly with strips of rabbit or hare, lean cooked ham and fat bacon, placed alternately, having the strips the same length as the bird; season with salt and pepper, and cover with a thick layer of forcemeat. Sew up the birds with threads, then roll them up in cloths. Place them in a stewpan with some vegetables, cover with stock and stew until tender. When cooked take the birds out of the cloths, put them in fresh ones, with their sewn parts at the top, and tie the cloths at either end. Put them in a deep dish, baste with half their cooking liquor, place another dish over them with a heavy weight on top, and press till cold. Prepare a thin puree of grouse and leave it until nearly cold. Remove the birds from the cloths and dip them into the grouse puree, giving them a thick coating, then sprinkle thickly with breadcrumbs fried brown in butter, and some chopped pistachios; place them on a dish, garnish with croutons of aspic jelly, slices of lemon and parsley, and serve.