), and cut them into collops. Trim these collops with a round, even cutter, and coat them with aspic.
Prepare a [mousse] from the meat of the legs. Spread this [mousse] on a tray in a layer one-third in. thick and leave it to set. When it is quite firm, stamp it out with a round, even cutter, dipped in hot water, and a little larger than the one used in trimming the collops.
Set a medallion on each roundel of [mousse], fixing it there by means of a little half-set jelly, and arrange the medallion prepared in this way on a square dish.
In their midst set a fine faggot of asparagus-heads; fill the gaps between
the medallions with a garnish consisting of a salad of asparagus-heads with cream.
Serve on a block of ice or surround the dish with ice.
[1708—GALANTINE DE VOLAILLE]
For galantines, fowls may be used which are a little too tough to be roasted, but old fowls should be discarded. The latter invariably yield a dry forcemeat, whatever measures one may take in the preparation.
The fowl should be cleaned but not emptied, and it should be carefully boned; the process beginning from an incision down the skin of the back, from the head to the tail.
This done, carefully remove the meat with the point of a [539] ]small, sharp knife, until the carcass is quite bare. Cut off the wings and the legs, flush with the articulations of the trunk; remove all the meat that the skin may be quite clean, and spread the skin on a clean piece of linen. Trim the meat of the breast, cut it into pieces one-third inch square, and put the resulting trimmings aside.