Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | 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
- 1 untrussed fowl
- 12 pistachio nuts
- 1 large
- 3 small truffles
- 1 pickled walnut
- 6 turned olives
- 6 filletted anchovies
- salt
- pepper
Directions
1 untrussed fowl.
\ lb. lean veal.
6 oz. cooked ham.
12 pistachio nuts.
1 large or 3 small truffles, or 1 pickled walnut.
6 turned olives.
% lb. fresh pork.
6 oz. cooked tongue.
12 oz. almonds.
6 filletted anchovies, salt, pepper, cayenne, aspic jelly and glaze.
Pass the veal and pork through a sausage machine and season it well ; then knead it on a wet board, adding enough cold water by degrees to form it into a dough ; spread it into a shape as long as the fowl and the same breadth, and lay on it the ham and tongue cut in stripes, the pistachios and almonds blanched and roughly chopped, the trufflers or wal- nut in slices, and the olives and anchovies. Roll it up in the form of a large sausage and use. Remove all the bones from an untrussed fowl without cutting the skin ; empty the carcase and clean it ; break it up and place in a pan large enough to hold the galantine ; cover the bones with cold water and add a little onion, cai’rot, turnip, celery, salt, pepper, and bring it to the boil ; place the roll of forcemeat in the body of the fowl, and sew up the tail and neck ; wrap it tightly in a buttered cloth and tie it at the ends. Lay it in the pan of boiling stock and simmer gently l£ to 2 hours according to the size ; when cooked remove the cloth ; then wrap it up again tightly, and place between the dishes with a weight above, taking care it does not lie on its side ; when quite cold glaze it, and garnish with aspic jelly and beaten butter, or more simply with fresh salad.