Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 1 tablespoonful of chopped parsley
- 2 hard-boiled eggs
- two dishes
Directions
half a breast of veal. 1 lb. sausage meat.
1 lb. cooked ham.
2 hard-boiled eggs.
seasoning.
1 tablespoonful of chopped parsley.
Get the butcher to remove the skin and gristle from the veal ; lay the meat out flat on the board, and spread over it half the sausage meat ; upon this place the ham cut in strips, with the hard-boiled eggs in slices between. Place the other half of sausage meat upon these ; roll up tightly ; secure with tape ; tie in a greased cloth, and boil about two hours. When done, press between two dishes with heavy meights on top, and when quite cold (the next day preferably), trim the galantine neatly, and brush it over with glaze, which can be purchased at the grocers ; an ounce melted in a jar with a little water, standing in another pot of hot water, will go a long way.