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Galantine of Fowl

Cut the head off near the body and the feet below the first joint of a good-sized, tender fowl. Singe, split down back without separating, carefully remove all bones without cutting skin, spread bird on a table, cut away thin slices of breast and legs and place them where there is no meat on, so as to have it of equal thickness. Season interior with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Finely chop three-quarters of a pound of lean raw veal, the same quantity fresh fat pork, place these two articles in a cold mortar and pound to a smooth pulp. Remove and place in a cold earthen tureen, and keep on ice. Cut four ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, take up, place on a plate and let cool off. Cut four ounces red, cooked beef tongue in same shape as the lard, cut also three truffles in same way. Remove skins from an ounce of pistachios, then add these four articles to the bowl with the force, season with half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon of grated, mixed allspice and mix well with the spatula. Place in a small saucepan three chopped shallots, one branch parsley, one branch chervil, four tarragon leaves, one and a half gills sherry and two tablespoons truffle liquor. Cover pan and let reduce to a third of the quantity. Remove, let cool off, then strain it through a cheesecloth into the bowl, add two tablespoons rum, thoroughly stir until well amalgamated, then fill fowl with the force. Roll fowl in oblong shape, sew it up, wrap it in a strong cloth, tightly tie both ends and in the centre. Place into a long saucepan with all the bones from the fowl, two calf's feet, a tablespoon salt and a half teaspoon white pepper. Cover it with plenty cold water, place lid on and let slowly boil one hour and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish, let stand ten minutes, unwrap, wash cloth in cold water and wrap fowl again in same cloth. Place it between two boards, lay a weight of three pounds on top and let stand until thoroughly cold, then unwrap, take off the string, and the galantine is ready to use. Always keep the galantine enveloped in a cloth and always keep in the ice box.