Prepare two necks of lamb as above, from which cut the cotelettes, glaze, dress them in crown the reverse way, sauce over with a very white mayonnaise sauce (No, 1364), sprinkle chopped gherkins and chopped ham over.
No. 1010. Galantine de Dinde.
Pluck and draw a turkey, bone it as directed for the poulardes (No. 514), spread it open upon the dresser, have ready some forcemeat as directed (No. 120), spread some down the centre of the turkey, (you have previously turned the legs inside,) half an inch in thickness, have ready some long strips of lean veal the thickness of your finger and the length of the turkey, have also strips of lean cooked ham and fat bacon, lay them alternately upon the forcemeat, season with pepper and salt, then cover with a layer of forcemeat, and so on till you have as much as the bird will contain, finishing with forcemeat, pull the flaps over and sew it up with packthread, tie it up in a napkin and roll it, to press it of the same proportions, put it in a stewpan, with a few vegetables of each sort, and cover with good stock, (or stew it in a veal stock you may be preparing for a white sauce or soup,) stew two hours and a half or till tender, which try with a larding-pin, take it up, untie the string, open the cloth, see that the part where it is sewn up is at the top, wrap it again in the napkin but tie it only at each end, set it in a deep dish surrounded with some of the stock, set another dish upon it and press it till cold with a fourteen pounds weight, make an aspic, using some of the stock it was cooked in as directed (No. 1360), dress the galantine upon a dish, surround it with the aspic chopped and in croutons, and form a star of aspic upon the top, or garnish in any other design your fancy may direct.
No. 1011. Galantine de Dinde aux foies gras.
Proceed exactly as above, using fillets of rabbits instead of veal, and interspersing eight fat livers of poulardes in the interior.
No. 1012. Galantine de Dinde à la Volière.
Bone a very young turkey, and proceed exactly as in the last, using two ounces of pistachios, blanched and skinned, and half a pound of truffles cut into thick fillets, instead of the livers, when stuffed and sewn up roll it very tight in a cloth, which also tie very tight, especially at the tail, which requires to be made so much narrower; stew as before, when done take it out of the napkin, see that the part where it is sewn shall be at the bottom, tie it again in the napkin, but only at the ends, lay it in a deep dish surrounded with the stock it was stewed in, place a dish slantwise upon it (to press the tail thinner), upon which place a ten pounds weight; when cold take it from the napkin, draw out the string and place it upon a dish; you have saved one of the legs of the turkey, cut the foot off an inch and a half below the knuckle, with which form the head and neck of the bird; should the leg of the bird not be of sufficient length make it higher by fixing it upon a wooden skewer, place it at the thickest end of the galantine, covering it with some of the forcemeat (which you have blanched and mixed with a little hot glaze), make of the size and as nearly as possible in imitation of the real head and neck, stick the two claws of a convenient-sized lobster in the sides for wings, and with the tail of the lobster form the tail of the bird; surround it with chopped aspic (No. 1360) in rolls, over which lay thin slices of it to imitate waves, and surround with croutons of the same; it is then ready to serve.
No. 1013. Pâté de Dinde au blanc de Volaille.
Bone a small turkey and line the interior with forcemeat (No. 120), you have prepared a mould as for pâté de veau (No. 999), but using pâte à fine, or pâte à dresser (Nos. 1135, 1136), instead of the pâte there directed, the interior of which also line with forcemeat, trim a nice red ox-tongue (cooked), cut it about the length of the turkey, cover with thickish slices of fat bacon, roll it up in the turkey, which place in the pie, cover with a slice of fat bacon, and again with forcemeat in a dome, finish the pie and bake as directed (No. 999), make a stock with the bones of the turkey, with which make a sauce as directed (No. 57), do not press the meat in the pie, but when three parts cold pour in the sauce, put it in the larder till quite cold, and serve either with or without aspic (No. 1360) on the top.
Galantines may also be made of geese (when young) or pâtés, by following the receipts for the galantines or pâtés of turkey, and adding a little sage and onion to the forcemeat.