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Add a half-teaspoonful of sugar and the juice of a quarter of a lemon to the stock, and reduce by rapid boiling to a half-glaze, that is to say, a jelly firm enough to cut into forms without being tough. Clear with white of egg in the usual way, and when quite transparent pour part into shallow dishes, leaving enough to cover the galantine. Color one dish a rich clear brown; leave the rest light.
Strain, and reduce by rapid boiling to a half-glaze; put a layer of the force-meat at the bottom of the dish, then one of boned game, with a sprinkling of pepper and salt, and either a little finely chopped parsley or, what is far better, a few thin slices of truffles; pour over a little of the reduced stock; fill the dish in this way to within an inch of the top; make a plain flour-and-water paste, lay it on the pie, and make a hole in the centre, bake slowly in a pan of hot water.
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