Galantine of Gosling, Melon-Shaped

After singeing and boiling a gosling remove all its meat, spread out the skin on a buttered napkin, cut up the breast into five-eighths of an inch squares, suppress all sinews from the legs and add as much pork meat and veal meat to obtain a pound and a half in all; chop this well, then chop separately a pound of fat pork, and half a pound of beef marrow. Pound all well together and mix in with the pulp a clove of crushed and chopped garlic, some finely cut-up mushrooms, salt, spices No. 2 (No. 168), and a few egg-yolks. Lay this forcemeat on the skin and close up the napkin, giving it a round shape; tie and cook in a stock (No. 194a). Unwrap and then retighten the napkin and flatten lightly, so as to give it the shape of a melon; let cool for twenty-four hours, afterward imitate a melon by cutting eight half-inch deep grooves from top to bottom, glazing it over with white chaudfroid (No. 596) colored with yellow. Paint it with spinach green (No. 37) to imitate a cantaloup melon, and coat with layers of half-set jelly. Imitate the stalk and melon leaves with modeling fat (No. 56) and dress it on a dish, garnishing around with chopped jelly and croutons of jelly.