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Again Brigit longed to flee, but she knew that if she tried, Joyselle would be after her like a shot, and, she realised with an irrepressible little laugh, probably pick her up and carry her down to the kitchen. "Are you hungry, my man?" asked Madame Joyselle, slipping the omelet onto a warmed platter, "there is some galantine de volaille truffée, and this, and some cold veal."
The impression was so strong with him that when Jeff restored Bessie to her aunt for the dance that was to be for some one else, and came back to the supper-room, the painter tried to satisfy a certain uneasiness by making talk with him. But Jeff would not talk; he got away with a bottle of champagne, which he had captured, and a plate heaped with croquettes and pease, and galantine and salad.
"Yes; I don't enjoy saying so in the presence of my own galantine and mayonnaise, but that is it. Go, and come back." "If you have a Bradshaw," said Dick, "I'll look out my train now. I think there is an express to London about seven in the morning, if you can send me to the station." "But the post only comes in at eight." "Well, you can send my letters after me."
After you finish the decorations, baste them carefully with, cold gelatin and stand the mold on ice. Then put in a little more cold jelly, until you have a good base upon which to rest the "galantine." Put it in, breast side down, and pour over the remaining gelatin. Stand in a cold place for twenty-four hours.
The servants bore in, on silver platters, small chickens garnished with sugar and rose-water, a sort of galantine, tarts of almonds and honey, caramels of pine-seed. From the gallery overhead came the tinkle of a rota, a kind of guitar.
More than one species of "galantine" was already known; and I observe the distinction, in one of the smaller collections printed by Warner, between the tartlet formed of meat and the tartlet de fritures, of which the latter approaches more nearly our notion.
Take off the cloth; wring it quite dry; put it on again, rolling the galantine as tight as possible; tie firmly, and place it on a platter; cover with another platter, and place a heavy weight upon it to press it into shape. Let the stock get cold. Take off the grease.
Ballotines are small galantines made by treating small birds as directed in last recipe, only that the force-meat should have a larger proportion of truffles, and be made of the same kind of bird; for instance, grouse would have rich force-meat of grouse. One grouse, however, would make two or four ballotines; quails make two, to be served as individuals. Galantine of Breast of Veal.
Spread a layer an inch thick over the bird; then add some long strips of tongue, some black truffles cut into dice half an inch square, and a few pistachio nuts. Dispose these, which may be called the ornamental adjuncts of the galantine, judiciously, so that when cut cold they will be well distributed.
Put it into a stewpan with stock enough to cover it, two onions, two carrots sliced, a stick of celery, a small bunch of parsley, a dozen peppercorns, an ounce of salt, and the bones of the bird, well cracked. Let it simmer gently for three hours and a half. Take it up, strain the liquor, and let the galantine get nearly cold.
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