Galantine of Pork with Parsley and Garlic

Preparation info

  • Serves About


    As a First Course
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This jellied galantine turns a relatively cheap cut of pork into a real treat. It makes a good first course with the crisp sharpness of Cucumber Pickle, or gherkins, or it can be served as part of a plate of charcuterie, with I maybe a richer pâté, and a firm salami for contrasting textures and flavours.