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POULARDE, GALANTINE OF (an excellent supper dish)

This dish is always served cold: Split a poularde up the back, and bone it without injuring the skin. If the cook is not experienced in the art of boning poultry, this had better be done by the poulterer. Lay the bird flat upon the table, breast downwards, and season with pepper, salt, and aromatic spices. Spread on it a layer an inch thick either of nicely-seasoned sausage-meat or of good forcemeat, and lay on this long slices of cold boiled tongue or ham, and a few small black truffles, if these are obtainable. Repeat these layers until the galantine is sufficiently filled up. Sew it up securely with twine, as nearly as possible in its original form; roll it lightly in an oiled cloth, and fasten the ends with string. Lay the bones and any trimmings of meat that may be at hand in a stewpan (if there are none, a calf's foot must be used). Lay the fowl upon these, and add a large onion stuck with one clove, a bunch of parsley, a sprig of thyme, a bay-leaf, a carrot, and as much good veal stock as will barely cover the fowl. Cover closely, and let it stew gently until done enough. Let it remain in the stock until partially cold. Take it up, and having strained the gravy, reduce quickly to a jelly and clarify it (see JELLY FOR PIES, TO CLARIFY). Part of this jelly may be used to glaze the galantine, and a little isinglass may be dissolved in it to stiffen it. Let it remain until quite cold, then remove the cloth, take out the stitches, and glaze the poularde. When the jelly is quite stiff, cut it into cubes or diamonds, and use it for garnishing the dish. Time to stew the galantine, one hour and three-quarters, or two hours if very large. Probable cost, varying with the ingredients. Sufficient for a supper dish.