Galantines of Guinea Fowl a la Lytton

Bone entirely three young guinea fowls, spread them on the table, remove the thigh meats, suppress the sinews of the fillets and all the superfluous fat; cut the fillets in two on their thickness and use them to lay where the meat is lacking, then fill them with chicken quenelle forcemeat (No. 89) mingled with a salpicon of truffles, pistachios and udder, all cut in three-sixteenths inch squares and well mixed; they should, when stuffed, each weigh two pounds. Cover the entire outside with very thin slices of fat pork and wrap them up in napkins; roll all the same thickness and put on to cook in some stock (No. 194a) for one hour and a half, then drain, unwrap and wash out the napkins; wrap them up again without the fat pork and hang them on a hook, fastening a weight to the end of each one so as to have them well pressed; when very cold unwrap once more and pare again; cover them over with white chaudfroid (No. 596), decorate with black truffles, coat with jelly and dress them on a dish against an upright or sloping supporting piece, it being two inches across at the summit and six at the base by five inches in height, covered over with ravigote butter (No. 583), and strew chopped parsley over. Set a cup on top of the summit, filled with truffles. Make truffle balls with foies-gras taken from a terrine, pounded and rubbed through a sieve; when very cold form this into inch and a quarter diameter balls, roll them in truffle peelings that have been finely chopped and passed through a sieve. When these imitated truffles are very cold dip them in half-set jelly and lay each one in a white paper crimped case the same size as themselves; place these also between the galantines and garnish all around with chopped jelly and jelly croutons (No. 2442).