Poulardes, capons, and fowls are also used for galantines in either of the ways directed for turkey.
No. 1014. Galantine de Poularde à la Persane.
Make a galantine as directed (No. 998), have ready some grated crust of bread, with which mix an ounce of chopped pistachios; when the galantine is cold glaze it well, and throw the crumbs and pistachios all over, have ready some aspic (No. 1360), put a little in a plain oval mould, about half an inch in depth, when set form a rosette of hard-boiled whites of eggs and truffles, by cutting them with cutters; cover with a little more jelly, so as to make it an inch and a quarter in thickness, the mould must not be quite so large an oval as the galantine; when the aspic is set turn it out of the mould upon the top of the galantine, and precisely in the centre, dress also croutons of aspic around, and stick an atelette at each end, upon each of which you have placed a crawfish and a small hard-boiled egg, shelled and ornamented with wreaths of truffles.
But galantines may be ornamented in several elegant ways, entirely depending upon the taste of the individual; for instance, the aspic may not only be cut in different shaped croutons, but you may have them variegated, (see aspics;) besides the number of tasty designs which may be worked with egg, truffle, pistachios, anchovies, and various things of that description with which aspics may be ornamented; but in all cases let neatness be your object, and avoid confusion or multiplicity of colours.
With the remains of a galantine of any description you may make an excellent and elegant dish, by cutting twenty pieces the size and shape of fillets of fowl; put some aspic a quarter of an inch in depth into a large sauté-pan, stand it on the ice to set, then form twenty stars, or rosettes, with truffles, lay a piece of the galantine over each, which again cover with aspic; when firm dip the pan in warm water, and turn out its contents upon a clean cloth, cut out each fillet with a cutter dipped in hot water, dress them in crown round your dish upon a thin border of anchovy butter, have ready a salad prepared thus: half a dressed beetroot cut in slices, a sliced cucumber, the white of two nice lettuces, and six fillets of anchovies, season with a little oil, vinegar, pepper, salt, and chopped tarragon and chervil, mix well together, dress it in pyramid in the centre of the dish, dress a border of hard-boiled eggs around upon the top of the galantine, and finish the top with chopped aspic, the galantine may also be cut as above, and dressed plain with the salad in the centre, and garnished round with croutons of aspic.
No. 1015. Pâté de Volaille aux truffes.
Line a raised pie-mould with pâte fine (No. 1136) as directed, but you will not require so large a mould; line the pie with forcemeat (No. 120), you have previously boned a small fowl, which stuff as for galantine à la volière (No. 1032), seasoning it rather highly, but it will not require sewing up; having filled it, place it in your pie, cover with forcemeat, forming a dome, finish the pie as directed for pâté de veau, bake two hours and a half in a slow oven, take it out, cut off the lid, lay a sheet of tin upon the meat (made for that purpose), upon which place a seven pounds weight, let remain until cold, then take your pie out of the mould and serve with croutons and chopped aspic (No. 1360) upon the top.
No. 1016. Poulardes à la Mazagran.
Procure two nice poulardes, which roast in vegetables, (with which you have mingled two glasses of sherry,) as for the removes in first course, when done take them up and keep them in the vegetables till quite cold, which will keep them white; you have previously boiled, trussed, and carved a branch of laurel or palm upon a tongue (No. 991), fix an elegant Greek croustade of bread at the head of the dish; you have previously made two quarts of sauce béchamel à la crème (No. 56), very savoury and well reduced; when three parts cold dip the poulardes into it with a fork, take them out quite enveloped with the sauce and put them in the larder till cold, then dress them on your dish their tails to the croustade, their breasts protruding outwards, place the tongue between, the root facing the other end of the dish; you have prepared three atelettes with a crawfish, cockscomb, and truffle upon each, stick one upright in the croustade, and the other two in the root of the tongue, glaze the tongue nicely, and garnish round with bold croutons of aspic (No. 1360) of a very light colour.