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White Galantine

CHICKEN A LA BELLEVUE.

Fill a boned turkey or chicken with white chicken forcemeat of the kind last directed for turkey. If wished to be thoroughly white substitute for the egg yolks and dark meat some of the whites of eggs minced, add a few blanched almonds and pistachio nuts, a pinch of ground mace, white pepper and the juice of another lemon. Do the galantine up in roundish or cushion shape, and press after boiling between two dishes.

To coat it over for ornament make three pints of white jelly, with thin cream and two ounces of gelatine, precisely like blanc-mange, but seasoned with salt and a handful of parsley scalded in it instead of sugar. The cream will curdle if allowed to quite boil with the gelatine in it. Strain the white jelly, stir it in a pan set in ice-water, and when it is just about to set pour it evenly over the galantine, which should be in the refridgerator and very cold. While it is setting firm prepare a sheet of white of egg custard as directed for the pyramid of boned turkeys, and stamp out a number of leaf and flower shapes. Lift the galantine on to its dish and decorate the smooth white surface and also the edge of the dish. A cord of the white jelly chopped and forced through a lady finger tube may be placed as a border on the dish to carry a wreath of artificial leaves, etc.