Galantine

Name: Galantine
Cuisine: United Kingdom
Ingredients: a chicken, at least 3–4 lb. (1½-2 k.) enough for 8 or 2 ducks; 2 lb. (1 k.) raw minced lean veal or pork (for chicken or duck 1 lb. (480 g.) will be enough); 2–3 lb. (1–1½ k.) veal bones and/or calfs foot; or 6–7 lb. (3 k.) breast of veal or pork enough for 15–20; bouquet garni; parsley and thyme (fresh if possible); or a small turkey enough for 8–12; large glass wine (white or red); 1 onion; ¼ lb. (120 g.) calfs liver; 2 or 3 carrots; 2 hard-boiled eggs; ½ yard (½ m.) cheese cloth or butter muslin; truffles if you mean to have them; olives or pistachio nuts; small glass brandy; 2 egg yolks; ½ lb. (240 g.) cooked ham, cut thick and afterwards cut into fine strips; 2 crushed cloves garlic

Preparation info

Difficulty
Complex

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A nineteenth-century recipe from the collection of a London master cook who used to hire himself out to help prepare the food for ball suppers in the early years of the twentieth century. He had had it from someone else and passed it on to a cook who once worked for my grandmother in Cornwall. My aunt, who was a fine cook herself, had the recipe but never made it. I have made it on several occasions and have here simplified and explained it more fully than the original does. It is a large a