Season these pieces and [marinade] them in a few drops of brandy; prepare other pieces of the same size and length from four oz. of truffles; six oz. of salted, fat pork; four oz. of cooked ham, and four oz. of salted and cooked ox-tongue. Then clear the meat of the legs of all tendons; add to it the trimmings cut from the breast, as much very white veal and twice as much very fat, fresh pork; season these meats with salt, pepper and nutmeg; chop them up very finely; pound them, and rub them through a sieve. Add the brandy in which the fillets were [marinaded].
Spread a layer, three in. wide, of this forcemeat along the whole of the middle of the chicken’s skin; upon this layer of forcemeat set the strips of bacon, fowl, truffle, ham, and tongue, arranging them alternately and regularly; upon them spread another layer of forcemeat, equal to the first; then another layer of the various pieces, and finally cover and envelop the whole in what remains of the forcemeat.
Draw the skin of the fowl over the whole and completely wrap the former round the latter. Carefully sew up the edges of the skin, and roll the galantine in a napkin, either end of which should be tightly strung.
With six lbs. of shin of veal, one-half lb. of fresh [blanched] pork rind, and the fowl’s carcass, prepare a white veal stock (No. [10]). When this stock has cooked for about five hours, add the galantine to it, and gently cook the latter for about one and one-quarter hours.
At the end of this time take the galantine off the fire; drain it on a dish, and let it cool for ten minutes; remove the napkin in which it has cooked, and roll it in another one which should be similarly tied at both ends. This done, put the galantine to cool under a weight not exceeding five or six lbs.
The cooking-liquor, once it has been cleared of grease and clarified as for an aspic (No. [158]), constitutes a jelly which accompanies the galantine. When the latter is quite cold, remove the napkin covering it, trim it neatly at either end; coat it with half-melted jelly, and dish it on a low cushion of carved rice. Finally, decorate it as fancy may dictate with pieces of jelly.
[540]
][1709—PAIN DE VOLAILLE FROID]
[Poële] a very tender chicken; do not colour it and have it only just done. Withdraw it and leave it to cool. Add two tablespoonfuls of strong veal stock and one tablespoonful of burned brandy to the [poëling]-liquor.
Simmer for ten minutes. Strain this stock through a sieve, and slightly press the vegetables in so doing, that all their juices may be expressed.
Clear of grease, and reduce until the liquor does not measure more than two tablespoonfuls. Put it on the side of the fire, add the yolks of three eggs, stirring briskly the while, and add, little by little, six oz. of very good, fresh butter, just as for a Hollandaise sauce. Finally, add one and one-half leaves of gelatine, dissolved in two tablespoonfuls of boiling water, and rub the whole through tammy.