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Updated: May 23, 2025
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.
"To think of all she knows," said the aunt, regarding her with a tearful eye. Whereat Norah laughed. "Oh, I could tell you lots of homely things," she said. "How we always boiled bones for soup at least four times before we looked on them as used up; and how we worked up sheep's heads into the most wonderful chicken galantines; and but would you mind if I ate some walnut cake instead?
This is, of course, not the case with turkey; but a boned turkey is so large a dish that a private family might find it too much except for special occasions. On the other hand, galantines of game, although the birds may be still smaller, are so full of flavor that it overwhelms that of the dressing. The following process of boning, however, applies to all birds.
Of how many creams, jellies, salads, peaches, white soups, grapes, pates, galantines, cups of tea, champagne, and so forth, Lady Clavering partook, it does not become us to say.
Line a fire-proof china dish with very thin slices of unsmoked bacon which has been scalded; make some veal force-meat such as directed for galantines; fill the holes in the centre of the rings of cucumber till it is level with the surface on both sides; wrap each up in a slice of bacon broad enough to cover it.
A variety of this dish has anchovy paste in very small quantity in place of truffle, and the mayonnaise just made pink with it. Galantines are so useful and handsome a dish in a large family, or one where many visitors are received, that it is well worth while to learn the art of boning birds in order to achieve them.
The culinary realm is always busily engaged preparing patés and galantines, rillettes and sausages. "For our boys," is the answer almost before the question is put. "They're so glad to get home-made dainties, and are always clamouring for more no matter how much you send! "Since they must eat preserved food, we might as well send them something we make ourselves, then we're sure it's the best.
If these men who meet at Monsieur Lebigre's should prove triumphant, do you think that you would then lie as comfortably in your bed as you do now? And on going down into the kitchen, do you imagine that you would set about making your galantines as peacefully as you will presently? No, no, indeed!
Of how many creams, jellies, salads, peaches, white soups, grapes, pates, galantines, cups of tea, champagne, and so forth, Lady Clavering partook, it does not become us to say.
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