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Fowl, Galantine Of

Open a fine fowl down the back, bone, and then cut out the flesh in long narrow strips, without injuring the skin; leave enough meat as a lining to prevent the skin from bursting. Fill in the space (first spreading out the fowl with the breast downwards) with a good forcemeat, about half an inch thick; then place the strips of fowl and strips of boiled tongue in layers, with a few truffles between if they can be had. Fill up with alternate forcemeat and the strips of fowl, etc. Shape the bird nicely, and enclose it in a delicate white cloth. Have ready in a stewpan enough stock to cover the fowl. Put with it a knuckle of veal and a calf's foot, and stew gently for three-quarters of an hour; then add salt and pepper, a clove, and a bunch of sweet herbs, and stew for another hour, keeping the lid of the pan closed. When the fowl is taken up, continue to boil the stock till it will jelly. Clarify, and when cold ornament the gelantine with it, cut in any form liked. If the fowl be cold, remove it from the cloth, glaze and cover with a mixture of bread-crumbs and grated roasted chestnuts, and garnish with the jelly, and hard-boiled eggs in halves, alternately.