Galantine de Volaille

Name: Galantine de Volaille (Chicken Pâté in Aspic)
Cuisine: France
Ingredients: 2 shallots, minced; 1 clove garlic, minced; 1 bay leaf; 1 tablespoon Cognac; 3 tablespoons Madeira; ¼ teaspoon dried thyme; 2 pounds ground pork; ½ teaspoon salt; ½ clove garlic, mashed; Freshly ground pepper; Gelée; 2 minced shallots; 2 onions, diced; Water; 2 carrots, diced; 1 (3-4 pound) chicken; 1 (¼-inch-thick) slice veal, about ½ pound; 4 sprigs parsley; 1 teaspoon salt; Celery leaves from 1 branch; ½-pound piece salt pork; 1 (¼-inch-thick) slice baked ham, about ½ pound

Chicken Pâté in Aspic

Preparation info

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (3-4 pound) chicken
Water
2 carrots, diced

Europe
France
Lunch
Dinner
Gluten-free
Mediterranean

Method

The skin from the chicken must be removed in one piece and hopefully be free of cuts since it will be used as a casing to hold the meat stuffings. The traditional method is to cut down the back, through the skin, then follow the bones and remove both meat and skin from the carcass. Then the meat is cut from the skin and all too often the skin is also cut. Therefore, I