Galantine of Chicken

Singe one large chicken, suppress the neck and drumsticks, also the pinion bones; split it in two down the back and bone it entirely. Spread the chicken out on a table, remove part of the breast meats and lay them on the skin where there is no meat. Also remove the meat from the legs, suppress the sinews and chop them up and place in a vessel; also chop up three-quarters of a pound of lean veal and an equal amount of fresh fat pork and add it to the legs; add a quarter of a pound of blanched fat pork, cut in half-inch squares, and an equal quantity of cooked red beef tongue; add a few quartered truffles and a few peeled pistachios; season and pour over a few spoonfuls of Madeira wine. Season the inside of the chicken, fill it with the contents of the bowl, alternating with the forcemeat, then roll the boned chicken into an oblong shape, sew it up and wrap it in a cloth, tightening it well, then tie it at the two ends and in the center. Place it in a long saucepan with the broken-up bones and two or three calves' feet; moisten liberally with stock (No. 194a) and boil while skimming; cook the boned chicken slowly for an hour and a half, then drain; ten minutes later unwrap, remove the thread and wrap it up once more in the same cloth, after it has been well washed, trying it this time with five rows of string-two at the ends, one in the center, and two between; let cool off under a light weight for six hours. After it is finally unwrapped, pare and glaze with white chaudfroid sauce (No. 596) so as to be able to decorate with truffles; cool and cover with a layer of partly cold jelly, dress on a small rice or hominy socle (Fig. 9a), and surround with chopped jelly and croutons (No. 2442) prepared with the galantine stock itself.