Ricetta 19 - Chicken Galantine - Colette's kitchen delights - by Graziella Martina

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           Chicken Galantine
(serves 3)

1  chicken (1 kg in weight)
100g  cooked ham
100g  pork leg
100g  lean beef
100g  lard
100g  skinless sausages

1  egg yolks
2 dozen  pistachio nuts
1 sprig of parsley, chopped
half an onion
salt and pepper
meat stock
Bone the chicken without tearing the skin. Gather together the small pieces of meat and pass them through a mincer, together with the ham, pork leg, lean beef, lard and sausage. Add the onion, egg, pistachios, parsley, salt and pepper to the minced mixture. Spread a damp tea towel on the table, place the boned chicken on top and spread it with the filling, flattening it well until it covers all the holes. Fold the two halves together, one on the other and sew it up. Wrap up the 'ball' in a fine cloth tied up at both ends and put it to cook slowly for an hour and a half in meat stock. Leave it to stand and cool for a few hours in a cool place.
    Serve it with the cooking juices, set into gelatine.
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