(2494). Galantine Of Pheasant A La Lorenzo (Galantine De Faisan A La Lorenzo)

Fry colorless in butter one pound of fat chicken livers; keep half of the finest ones aside. Chop up finely one pound of partridge meat and the same quantity of fat pork; season highly with salt, cayenne pepper, and nutmeg; stir well together, adding four egg-yolks and half of the liver well pounded; press the whole through a tammy and then put in an onion cut in one-eighth of an inch squares, blanched and fried colorless in butter, and some finely chopped parsley. Bone a pheasant, spread it open on the table, remove half of the thickness of the fillets, equalize the meats throughout the entire surface of the skin, then lay a third of the prepared forcemeat over, on this half of the livers laid aside, and the same quantity of quartered truffles; now another layer of the forcemeat, and scatter here and there the rest of the livers and as many truffles; spread all that remains of the forcemeat, and enclose the whole well in the pheasant skin; sew and roll the galantine in a napkin; tie it firmly at both ends and in the center, and place it in a braziere with a knuckle of veal and the game carcasses, a bunch of garnished parsley (No. 103), an onion containing two cloves, and a carrot cut in four; moisten with plenty of stock (No. 194a ), cook slowly for two and a half hours, then leave to cool off in the stock for one hour; unwrap and remold it once more,this time placing it under a weight.

When the galantine is thoroughly cold, unwrap and pare it nicely, then cover it over with brown chaudfroid (No. 594), and decorate with cut-up truffles, pistachios, tongue, and egg white; lay it on a small three-inch thick socle made of carved rice. Prepare sixteen larks by boning and filling them with forcemeat composed of half foies-gras forcemeat (No. 78) and half game forcemeat (No. 75) and chopped truffles; cook them in No. 3 mousseline molds, having the breasts downward; prepare the same number of streaked partridge minion fillets, form them in the shape of rings two and a quarter inches in diameter, and lay each one on a separate piece of buttered paper; fill the centers with game cream forcemeat (No. 75), and poach in a slack oven. Put some No. 1 mousseline molds on a baking sheet, having ice around; on the bottoms form an eye of egg-white and truffle, and coat the mold with brown chaudfroid (No. 594); lay the cold unmolded larks in the center and fill up with chaudfroid. Turn them out only when very cold and arrange them around the galantine with the minion fillets between. Decorate around the socle with finely chopped jelly made with the stock.

Bellevue hatelets may be fastened in the top of galantine if so desired.

(2495). Galantine Of Pheasant Cut Up (Galantine De Faisan Decoupee)

This entree is dressed on a wooden foundation fastened to a dish and covered with white paper, having in its center a small convex-shaped support made of tin, quite low, and covered with white paper. Singe two clean pheasants, bone the largest one by splitting it down the back, remove the meats from the legs and decrease the thickness from the breast meat; then cut this up into large shreds and lay them in a bowl, adding the breast meat of the other pheasant, pared and cut the same; also add strips of raw truffle, strips of blanched fat pork or udder, strips of foies-gras and lastly a few shreds of lean cooked ham or cooked red beef tongue; season highly, pour over some Madeira wine and let macerate for one hour. Chop up the leg meats with the carcass parings and mix them with a chopped forcemeat made of game meats and lean veal and as much chopped fat pork, then season. With this chopped forcemeat and the macerated meats in the bowl prepare the boned pheasant the same as the boned pullet No. 2497, sew it up and wrap it in a cloth, then cook it for one hour and a half, cooling it off afterward under a weight. Pare the cold boned pheasant, cut it in slices and dress them one overlapping the other on the support, and glaze over lightly with a brush.

Surround both sides of these slices with a few boned larks covered with brown chaudfroid (No. 594), and around these push a rope of chopped jelly through a cornet; surround the paper-covered bottom with pretty croutons of jelly, and on one end of the galantine of pheasant stick a hatelet garnished with truffles.

Fig. 488.