Home › Meats and Entrees › Galantine of Turkey

Galantine of Turkey

(Montpellier.) Montpellier is 2 French town known far and wide for its ways of cooking cold meat or game in jelly or salad, served in a mould and often garnished, with mayonnaise or Tartare sauce. Clean, bone, and stuff a turkey with a forcemeat of equal parts bread, veal, ham, and tongue, adding herbs, onion, yolks of eggs. Tie the fowl in a cloth and cook it for four hours in sufficient stock to cover it. Let it cool, put in a mould with melted aspic jelly, decorating it with sliced truffles, hard-boiled eggs sliced, and capers. When cold and firm, turn out and serve in slices.