Chicken Galantine

Name: Chicken Galantine
Total time: 2 h
Cuisine: United Kingdom
Ingredients: veal cutlet ½ lb.; Fowl 1; rather fat bacon, 5 rashers; gherkins 3; pistachio nuts; eggs 3; salt; cayenne pepper; and lemon.; 1 pint hot chicken broth; 1½ oz. butter; 1½ oz. flour; 1½ oz. butter; 1½ oz. flour; a little cream; some truffle; nutmeg ½; some cold tongue; seasoning to taste. White sauce

From Mrs. (Dorothy) Allhusen, Hampshire

Preparation info

Difficulty
Medium
Ready in
2 hr

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Fowl 1
veal cutlet ½ lb.
eggs 3

Europe
United Kingdom
Main course

Method

Make a good thick sauce with the butter, flour, and hot chicken broth in the usual way, adding a very little cream to make it workable.
Have a boiling fowl boned.
Cut it down the back and spread on a board skin side downwards.
Cut off the legs and boil them gently with the fillet of veal.
Whilst this is being done,