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Updated: June 19, 2025
When ready to serve, wipe the mold with a warm cloth, and turn the "galantine" on to a long platter. Garnish the platter with hearts of lettuce. To serve, cut the "galantine" in the thinnest possible slices, and serve it with a salad, either celery, or mixed vegetables, or plain lettuce; or it may be served with a sauce tartar or plain mayonnaise dressing.
Cold dishes, which are such a pleasing feature of foreign cookery, are much neglected with us, at least in private kitchens, or they are limited to two or three articles served in mayonnaise, or a galantine, yet the dishes which the French call chaudfroids are both delicious and ornamental, and it only requires a little taste, care, and perfect sauce to convert the ordinary cold chicken, turkey, or game into an elaborate and choice dish.
If they carried away bushels of bonbons in their loaded pockets, the Italians would consign to the same receptacles whole fowls, vast blocks of galantine, and even platefuls of mayonnaise, packed up in paper brought thither for the purpose. They were like troops plundering a taken town.
While we feasted, the boîte and the band took turns in exploding with violence; and when, with the filet, the band struck up "La Coupe" away we all went with it in a chorus that did not die out entirely until well along in the galantine.
The hot roast was a fillet with truffles, and the cold roast a galantine of guinea fowl in jelly. Nana, annoyed by the want of go displayed by her guests, had begun talking with the greatest distinctness. "You know the Prince of Scots has already had a stage box reserved so as to see the Blonde Venus when he comes to visit the exhibition."
Bring to boiling point, and put in the "galantine," as the chicken roll is called. Cover the kettle, and boil continuously for four hours. When done, slightly cool, remove the cloth, and stand it away until perfectly cold. Strain the water, which should measure two quarts; add to it a box of gelatin that has been soaked in a cupful of water for an hour.
A single large mold may be used for ball suppers or large receptions. To serve, cut it into slices, and pass mayonnaise of celery. This will serve twelve persons. Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing: 2 chickens 1 pound of sausage meat 1 pound of veal 3 truffles 1 can of mushrooms 1 pound of ham Take six hours to cook the turkey.
When Sylvia Bailey had been to supper with the Wachners before, there had always been two or three tempting cold dishes, and some dainty friandises as well, the whole evidently procured from the excellent confectioner who drives such a roaring trade at Lacville. To-night, in addition to the few slices of galantine, there was only a little fruit. Then a very odd thing happened.
And she deposited each successive slice on the middle of a sheet of paper placed on the scales. "Aren't you going to give me some of the boar's head with pistachio nuts?" asked Madame Lecoeur in her querulous voice. Lisa was obliged to add some of the boar's head. But the butter dealer was getting exacting, and asked for two slices of galantine. She was very fond of it.
Lisa, who was already irritated, played impatiently with the handles of the knives, and told her that the galantine was truffled, and that she could only include it in an "assortment" at three francs the pound. Madame Lecoeur, however, continued to pry into the dishes, trying to find something else to ask for. When the "assortment" was weighed she made Lisa add some jelly and gherkins to it.
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