Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four quarts of cold water
- one pound each of fresh veal
- two ounces of gelatine dissolved in a pint of cold water
- a teaspoonful of mixed ground cloves
- a teaspoonful of salt
- a pound of larding pork
- a pint of cold water
- ten cloves
- one raw egg
- one inch dice
- two platters under a heavy weight
- two shal- low moulds
- one dark brown
- sage
Directions
For galantine of turkey put the carcass over the fire in four quarts of cold water, with a bouquet of herbs, an onion, peeled and stuck with ten cloves, a carrot and turnip, peeled, and bring it to a boil, skimming it clear. Either make a forcemeat of one pound each of fresh veal and pork, finely minced, or use an equal quantity of nice sausage-meat un- flavored with sage, or chicken may be used. Season the forcemeat highly with a teaspoonful of mixed ground cloves, nutmeg, mace and allspice, a teaspoonful of salt and a salt-
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spoonful of pepper. Add to it a glass of sherry or madeira wine and one raw egg for each pound of the forcemeat, also one-quarter of a pound of larding pork, the same amount of cold tongue, cut in one inch dice, and mix it thoroughly. Lay the flesh of the turkey on the table skin down ; put the force- meat on it and fold the turkey up over it in the form of the bird. Roll it tightly in a strong clean cloth, tie it with tape in the centre and near the ends of the roll ; fasten the ends firmly with strong twine, taking care to make the roll compact and secure. Put the turkey into the water containing the carcass, and boil it slowly for three hours, replenishing the stock with boiling water, so as to have the turkey entirely covered with it. When the turkey has boiled three hours take it up, remove the cloth, wash it in cold water and tie the turkey up again in it ; put it between two platters under a heavy weight, and let it stand over night to cool. Strain the stock in which it was boiled, and let that stand over night so that all the fat can be removed. Remove all the fat, put the stock over the fire, add to it two ounces of gelatine dissolved in a pint of cold water, and clarify it as for consomme. Strain it through flannel until perfectly clear; pour it into two shal- low moulds ; color one dark brown with caramel, and cool until the jelly is firm. Lay the galantine, or boned turkey, on a dish, and garnish it with the jelly cut in fanciful shapes. Serve it cold.