Galantine of Fowl

Preparation info

  • 8–10

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 boned fowl
  • salt and pepper
  • 1 lb. sausage meat


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 w