Bone the fowl, cut down the centre of the back (this may be done before boning, as it makes the process easier), spread it out, and distribute the flesh as evenly as possible, season well. Spread with half of sausage meat, arrange narrow strips of ham or tongue, slices of egg, chopped truffles or mushrooms and chopped, blanched nuts on the sausage, season well, then cover with remainder of sausage. Fold over the back skin and stitch firmly. Wrap bird in clean cloth and fasten securely. Simmer gently in stock 2½ hr.; allow to cool
Coat with chaudfroid sauce, garnish, and mask with aspic jelly.
If preferred the galantine may be brushed with glaze, instead of using chaudfroid sauce, and garnished with aspic jelly.