Galantine of Veal
- 5 pounds breast of veal
- 1 pound sausage meat
- A few walnuts
- A little cooked ham or tongue
- 1/4 pound grated breadcrumbs
- Salt, pepper and nutmeg
- Glaze:
- 1/2 ounce gelatine
- 1 cup stock
- A drop of carmine
Bones taken from the veal. Mix with the sausage meat the breadcrumbs, nutmeg, pepper and salt Put half in the veal, then some ham cut in long strips, then walnuts, then more sausage meat, then ham and walnuts. Tuck the veal over it and sew up. Tie up in a cloth very firmly at ends and stitch cloth at top. Put into boiling water and boil for two and a half hours. After it is boiled put between two boards to press.
Glaze the Galantine:
Half ounce gelatine, one cup of stock, a drop of carmine. Brush the veal over with this glaze two or three times.
Glaze the Galantine:
Half ounce gelatine, one cup of stock, a drop of carmine. Brush the veal over with this glaze two or three times.
Submitted by Jun 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min