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Galantine Stuffing--Another Way

There is, to say the least, nothing better or more satisfactory of its kind than this. For one medium turkey--enough sliced for 25 plates--make 3 pounds of forcemeat of another turkey or of chicken as follows: 2 full-grown fowls boiled tender. 6 ounces of fat salt pork. 6 ounces of butter. 6 ounces of white bread crumbs. 2 raw eggs. 8 hard-boiled eggs. 1/2 pint of broth or stock. 1 lemon. Salt and pepper.

Take the dark meat of the fowls, cut it in very small dice and keep it separate. Take off the white meat, chop fine and then pound it to a sort of paste. Throw in the fat pork minced, the teaspoonful of pepper and salt and the bread crumbs and mix together, and soften the butter and stir in. Mix the two raw eggs with the cup of broth and add the juice of the lemon, and with this mixture moisten the forcemeat. It is now ready for use. Lay the boned turkey out flat and partly slice some of the meat from the thick parts and lap them over the thin, that the galantine may make even-appearing slices and not seem in some parts all stuffing. Season with a teaspoonful of aromatic or spiced salt, if you keep that preparation on hand, otherwise dredge with pepper and salt; then strew over the turkey about half the dark meat mince, and over that spread half the white forcemeat. Take the yolks of the hard-boiled eggs, cut them in quarters and scatter some over the forcemeat, then the rest of the minced dark meat, then the remaining forcemeat and egg yolks.

Bring up the two edges of the boned turkey over this stuffing and sew it securely. Then wrap, boil 3 hours, and press it as already detailed for galantines.

If you use truffles or fresh grown mushrooms (not canned) they come in place in the white chicken forcemeat above instead of the egg yolks. The whites of the eggs look very well in all these galantines and may sometimes be added for variation.