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Boned Chicken Garnished With Jelly

Pluck a large chicken, singe and clean it thoroughly, bone it and remove the legs and wings. Cut the flesh from the wings into dice and chop the meat from the legs; put the latter into a mortar with half a pound each of finely-chopped lean veal and bacon, pound it to a pulp, season to taste with pepper, salt and spices and rub through a sieve; now add to the meat from the wings four to five ounces of parboiled bacon and three large uncooked truffles, all cut into dice. Lay the fowl flat on a board with the skin-side downward, season to taste, put in the forcemeat, roll up the galantine making it as long as possible, tie it up in a cloth and boil in stock for one and a half hours. Take it out, remove the cloth, tie it up in a clean one and let it get cold; then remove this cloth, cut the galantine into slices, brush them over with glaze and let them get cold and firm. Put a bread support in the center of a dish, pile chopped fowl jelly onto it, lay the slices of galantine around, garnish the base of the support with croutons and chopped jelly alternately.

Boned Ducks Stuffed and Served With Jelly Take two ducks and pick out the pin feathers; singe them, but do not draw; rip the skins down the back and sever the flesh from the bones without cutting through. Chop through the wing and hip-joints with a knife, then cut with the boning-knife close to the breast-bone until the flesh of the duck comes off in one piece. Bone partly down the wings and legs, chop off the ends, wash and dry the meat, lay it on the table, skin downward, take scraps of meat from the thick parts and spread them over the thin, then sprinkle over a little pepper and salt and spread forcemeat over. Pull up the two sides together so as to form the shape of the duck before it was boned and sew them up strongly with thread; when both ducks are so prepared roll each separately in muslin, securing it tightly at the ends and in the middle, and boil from an hour and a half to two hours. When they are done put them (with the muslin still on) in oblong rounded bowls to keep them a good shape, put a dish on the top of each and a weight on the top of that and leave them to get cold. When ready to serve, take off the muslin, wipe them with a cloth dipped in hot water, trim off the edges and mask them over with melted butter. Cut the ducks in slices and arrange these on a dish with croutons of aspic jelly. Boned (Galantine of) Eel.

Clean a large eel and remove the backbone; make a mince of the thin rind of a lemon, one tablespoonful each of parsley and sweet herbs, and a little ground mace, cayenne and salt; spread this over the inside of the eel and roll it up, commencing with the head. Tie the fish up in a cloth and boil in equal parts of water and vinegar until it is quite tender. Let the stock and the fish get quite cold, take out the fish, and serve.

Boned Grouse (Galantine).

Remove the bones from two small grouse, spread thickly with strips of rabbit or hare, lean cooked ham and fat bacon, placed alternately, having the strips the same length as the bird; season with salt and pepper, and cover with a thick layer of forcemeat. Sew up the birds with threads, then roll them up in cloths. Place them in a stewpan with some vegetables, cover with stock and stew until tender. When cooked take the birds out of the cloths, put them in fresh ones, with their sewn parts at the top, and tie the cloths at either end. Put them in a deep dish, baste with half their cooking liquor, place another dish over them with a heavy weight on top, and press till cold. Prepare a thin puree of grouse and leave it until nearly cold. Remove the birds from the cloths and dip them into the grouse puree, giving them a thick coating, then sprinkle thickly with breadcrumbs fried brown in butter, and some chopped pistachios; place them on a dish, garnish with croutons of aspic jelly, slices of lemon and parsley, and serve.

Boned (Galantine of) Partridges.

Singe, draw and bone three partridges. Prepare some game forcemeat with the flesh from the legs and an equal quantity of ham. Peel four truffles, cut them in dice and mix them with the forcemeat, seasoning well. Sprinkle pepper and salt inside the partridges, stuff them with the forcemeat, roll them round and sew them up. Tie each one in a cloth, put them in a saucepan of boiling stock, and boil them for one hour and a quarter. Take the galantines out and leave them until cold. Trim and cut the galantines into small slices without separating them, dip a paste brush in melted glaze and brush them over. Imbed three galantine moulds in pounded ice, and pour at the bottom of each a thin layer of clear aspic jelly; when the jelly has set put a galantine in each mould, pour gradually round some aspic jelly till the moulds are full, then leave them in the ice till the jelly has set. Mould some fancy subject in fat and fix it in the center of a bread support on a dish. When ready to serve, dip the moulds in tepid water, wipe them and turn the galantines out around the design. Fill some small fancy paper cases with cooked truffles that have been glazed, arrange them round the base of the support, and serve. Boned (or Galantine of) Pheasant.

Select a large pheasant, pluck and draw it, split it down the back and bone it, spread the bird open on a cloth, and stuff it with a forcemeat composed of tongue, veal fat, truffles, white meat of poultry, and larding bacon, seasoned well with spices. Sew the bird up, bringing it back to its original shape as nearly as possible, wrap it in slices of fat bacon, fastening this on with small skewers, put it in a stewpan, pour over it in equal quantities sufficient white wine and broth to cover it, and stew it gently for three hours. Afterwards remove the pan from the fire, and leave the bird in the liquor for an hour; then take it out, clarify the liquor and strain it, and leave it until set.

Boned (Galantines of) Plovers.

Procure a cylinder mould having three rounded sides. Pluck and bone three plovers, and prepare a galantine forcemeat, mixing in with it a salpicon of raw truffles and fat liver; stuff the birds with the forcemeat, and roll each one separately in a piece of thin linen; place the birds in a stewpan with some well seasoned broth and stew them until they are quite tender. When done, drain the birds and put them between two dishes with a weight on top until quite cold. Then cut them into slices, put them in proper shape again, and glaze with a paste brush dipped in melted glaze; place the cylinder mould on the ice, pour in a thin layer of aspic jelly; stick a skewer through each of the galantines, lift them up and place them in the three rounded sides of the mould; then fill the space between the birds with jelly, pouring it in carefully so as not to disturb them, and let the mould remain on the ice until quite firm. Put a bread support on a dish and decorate with taste, fixing in the center another one the same height as the mould to fit the cylinder. Dip the mould in tepid water to detach the jelly, and then turn the contents on the first support, allowing the other to pass through the center of the galantines. Place a small article modeled in fat at the top of this one, and garnish in between each curved part of the galantines with some black truffles, peeled and glazed; decorate the base of the large support with some triangular-shaped croutons of aspic jelly, and serve. Boned (or Galantine of) Quails.

Singe, draw and bone ten quails and stuff them with galantine forcemeat mixed with chopped truffles, roll them to an oval shape, and tie them up in some pieces of cloth. Cook the quails in mirepoix, and when done leave them until cool. Fix a block of fried bread two inches in diameter in the center of a dish, place a rice socle round the bread, and coat it with montpelier butter. Drain and unwrap the quails, glaze them with game glaze, place one on top of the bread and the others on the socle, leaning against the sides, garnish with chopped aspic and croutons of aspic, and serve.

Boned (Galantines) of Snipes.

Pluck and bone the snipes, prepare a game forcemeat, and mix some chopped truffles with it. Place the birds on the table, spread a thick layer of the mixture over them, then roll them to an oval shape, and wrap each bird separately in a sheet of buttered paper. Put the birds in a saucepan with a small quantity of stock and stew them gently; when cooked take them from the fire and leave until cold. When cold remove the paper from the birds, trim them and coat them with some brown chaudfroid sauce. When the sauce is cold on the birds decorate them with some calf's udder, then coat them again with half-set aspic jelly. Fix a support on a dish, and mask it with paper. In the center place a smaller one, on which fix a model of Minerva cast in fat. Place the cooked heads on the snipe at the base of the support on a string of chopped aspic jelly, stand the galantines on the large support, leaning them against the smaller one. Garnish the base of the first one with truffles in cases, and serve.

Boned Turkey, American Style Procure a fine tender young turkey weighing about eight pounds, singe and draw it, neatly wipe the interior, and bone it. Season the inside with one pinch of salt and one-half pinch of pepper evenly distributed. Place the bird on a dish and then in the ice-box until wanted. Take two pounds of lean raw veal, three pounds of fresh pork, all cut up into small dice-shaped pieces; season with two pinches of salt, one pinch of white pepper, and one-third of a saltspoonful each of grated nutmeg and thyme, and mix all well together. Chop all exceedingly fine in the chopping-machine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients remove them. Place it on a dish, and stand the dish on the ice to cool until the following is prepared. Have ready one-fourth pound of the red end part of cooked smoked beef tongue, and eighteen medium-sized truffles, both cut in dice-shaped pieces one-half inch square. Take the forcemeat from the ice, and thoroughly mix the tongue and truffles with it, pouring in also one wineglassful of Madeira wine, and if liked, one-half breakfast cupful of peeled pistachios. Remove the turkey from the ice, spread it on a clean table (skin side downwards), and with a sharp knife cut away even slices from the breast; arrange them on the thin parts, so that the turkey will have an equal thickness all over. Place the forcemeat right in the center of the bird, column-shaped, leaving a clear space of two inches at each end, and four inches at each side. Spread on a table a strong napkin, sprinkling over it a small quantity of cold water. Fold up both ends of the turkey, then both sides, lift and lay it in the center of the napkin, roll it carefully in this, and tightly tie one end first, then the other. Place it in a large saucepan on a hot range, with the carcass, bones and trimmings, completely cover with cold water, and put the lid on; when coming to a boil thoroughly skim it, then add one good-sized scraped carrot, and one peeled onion with three or four cloves stuck in it, season with one pinch of salt, and boil on a moderate fire for fully two hours and a half. Remove the turkey with a skimmer, allow it to cool enough to be easily handled. Cut the strings at both ends, roll it over again as before, and tie both ends tightly as before. Place it in a flat tin pan, placing on the top of it a board the size of the turkey, and on the top of that a weight, leaving the weight on until the turkey is thoroughly cold, which will take several hours; but avoid placing it on the ice until thoroughly cold. Two days after this it will be ready for use, keeping it on the ice in the same napkin in which it was cooked.