Galantine of Breast of Veal

Name: Galantine of Breast of Veal
Ingredients: 1 small onion, finely chopped, softened in butter; 1 small onion, finely chopped, softened in butter; 6 oz ham or tongue, or 3 oz of each; 6 oz ham or tongue, or 3 oz of each; salt, pepper, parsley, thyme; salt, pepper, parsley, thyme; 1 small glass white wine; salt, pepper, parsley, thyme; 6 oz minced pork, or sausage meat; 6 oz minced pork, or sausage meat; 3 lbs breast of veal boned (keep the bones); 2 onions, chopped; ½ pint stock; 1 oz butter; salt, pepper, parsley, thyme; for prettiness: truffles or pistachio nuts (optional); for prettiness: truffles or pistachio nuts (optional); bouquet garni; 2 carrots, chopped

Preparation info

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

3 lbs breast of veal boned (keep the bones)
6 oz minced pork, or sausage meat

Main course

Method

Using the veal bones and whatever else you like, make a stock while you prepare the stuffing.

Cut the ham or tongue into small pieces, but don’t mince. Mix into the minced pork or sausage meat, season well, add herbs, wine, softened onions and truffles or pistachio nuts. Spread the mixture on the boned veal and roll it up. Tie it up with easily seen thread, leaving long ends. Melt the b