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Turkey, Galantine Of

This dish, though rather troublesome to prepare, is an excellent one for luncheon or supper. Pluck, draw, and singe a plump hen turkey; cut it in two down the breast, cut off the wings and neck, and bone it carefully without injuring the skin, first removing the back-bone. Remove some of the flesh from the inside of the turkey and from the legs, especially all the sinews. Lay the turkey flat on the table, skin downwards, and truss the legs inside. Spread on it a layer of veal forcemeat an inch deep, then put a layer of the meat cut from the turkey, and on this some strips of cooked lean ham and fat bacon, lean veal, boiled tongue, with three or four sliced truffles, if obtainable. The meat and the truffles must be laid on in such a way that the colours will contrast. Put another layer of forcemeat on the top, and season the whole with pepper and salt. Turn the skin over, roll the turkey in the form of a large sausage, and sew it up securely that the contents may not escape. Lay thin slices of fat bacon round it, and tie it in a cloth. Put it into a stewpan, cover with nicely-seasoned stock, and let it simmer gently for four hours. Two or three onions stuck with cloves, a bay-leaf, three sliced carrots, a bunch of parsley, and a sprig of thyme may be stewed in the stock with the turkey. Put the bones of the turkey into a separate stewpan with a few spoonfuls of stock, and let them simmer gently for an hour. Strain the liquor, stir a wine-glassful of white wine into it, and pour this broth into the pan containing the turkey. When the galantine is sufficiently cooked, lift it from the fire and let it remain in the liquor for an hour. Tie it in a fresh cloth, and lay it on a dish; put a weight upon it so that it may be pressed and still retain its shape, and let it remain until cold. Remove the cloth, clear the galantine from fat, and brush two coats of glaze over it. Ornament with aspic jelly, beetroot, and eggs cut into various shapes, or with truffles, etc., stuck into it with silver skewers. Time, four hours to simmer the galantine. Sufficient for a large supper-dish.