I have also made a galantine of a shoulder of lamb in the same way, previously taking out the bones.
For instance, a large platter containing a galantine or a chaudfroid may have a handsome wreath glued on the border, of red and green leaves, or holly leaves and red berries, or any device that need not be disturbed by the carver.
Braise this galantine for six hours in stock, which may be made of a small knuckle of veal and the bones and trimmings.
Take it up, strain the liquor, and let the galantine get nearly cold.
Galantine is occasionally made of sucking pig, and is very popular in France.
When the jelly thickens, but is not quite set, cover the galantine with it half an inch thick.
If it be intended to stuff the bird in form, it would be necessary to bone the leg and wings from the inside, but for a galantine it is useless trouble, as they are to be drawn inside the bird.
Then braise slowly for four to five hours, as directed for galantine of veal.
This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.
Look at our Fritz, he's longing for stewed pork and plums; the butler tells me he has cold galantine and bread and pickles left in his room at night to assuage his hunger.
Bone two pheasants if for a flanc, one if for a cold entrée, lay it out before you and proceed exactly as for a galantine of turkey, only using the forcemeat for game (No.
Proceed as in the last, but press and garnish them as directed for galantine de dinde (No.
The aspic may be made from the stock the galantine is cooked in, by making an addition of two calf’s feet, and clarifying it as directed.
He would be drowning "the clear voice" with Moselle cup and smothering it with galantine of chicken and pigeon-pie.
The galantine of chicken and the selection of hors d'oeuvre would not have disgraced the table of the Cataract Hotel at Assuan.
To make this, clear the liquor in which the galantine was cooked by bringing it to a boil with the white and crushed shell of a freshly broken egg, straining it, as soon as the scum rises to the top, through a piece of thick cotton cloth.
Pour a little of the jelly into a brick-shaped mould large enough to hold the galantine, first wetting the mould with cold water, and when the jelly forms lay the galantine on this.
Spread these with more of the force-meat, taking care not to bring it too near the edges, as it would then squeeze out when the galantine is rolled.
Put the weak broth into a pot, and while it is still cold, drop the galantine into it, and boil slowly for five hours.
We would call this a galantine of lamb if such a dish were made of lamb today.
May be interpreted thus: Cooked in an envelope of caul or linen, in which case it would correspond to our modern galantine of chicken.
But I prefer to have the galantine enveloped in jelly, which may be done by putting it in an oblong soup tureen or other vessel that will contain it, leaving an inch space all round, then pouring the jelly over it.
When the stock in which the galantine was cooked is cold take off the fat and clarify it, first trying, however, if it is in right condition, by putting a little on ice.
Before covering a galantine with chaudfroid fill any irregularities on the surface of the meat with a little of the sauce which has been placed on ice to set.
The surface can in this way be made perfectly even, so when the sauce is turned over it the galantine will be smooth.
Galantine of chicken or game is made in the same way, except that in small pieces they are not flattened by being put under a weight.
Place the galantine and the bones of the fowl in a kettle, with an onion, carrot, celery, bouquet of herbs, and a tablespoonful of salt.
When this sauce is on the point of setting, coat the galantine with it, sprinkle with little passed lobster coral, dish in a bed of shred salad, tastefully interspersed with beetroot cut in dice and dipped in oil and vinegar.
Braise the galantine for an hour in stock made from the bones of the fish.
The squashedgalantine embarrassed him, and for one brief instant the thought flashed through his mind, whether he should not slink away at once.
Mrs. Galantine said nothing about the arms--not out of modesty, but because her own did not form one of her strong points.
He recovered from his momentary embarrassment, however, before even Mrs. Burton Smith could note it, and promptly offered Mrs. Galantine his arm.
But this success of Wibberley's with Mrs. Galantine had its consequences.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "galantine" in a variety of sentences. We hope that you will now be able to make sentences using this word.
