The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Sliced Galantine in Aspic

Coat the sides of any sort of handsome mould--a fluted cake mould or jelly mould is as good as any with clear jelly, according to the extended directions for a pyramid already given; line it with handsome slices of turkey or chicken galantine, one slice slightly overlapping the other; in the center drop a piece of the galantine not sliced, or a boned bird, fill up with jelly, and when perfectly cold and set turn it out onto its dish and decorate for the table.

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