|Chickens||12 Pound (2 Pieces, 6 Pound Each)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Mixed dried herbs||1 Teaspoon|
|Wing tips and bones||1 Cup (16 tbs) (From The Chickens And Duck)|
|Onions||2 Large, roughly chopped|
|Carrots||2 Large, roughly chopped|
|Fresh parsley sprig||1 Large|
|Fresh thyme sprig||1|
|Garlic||4 Clove (20 gm), unskinned|
|Lean veal||1 Pound, roughly chopped|
|Lean pork||1 Pound, roughly chopped|
|Pork fatback||1 Pound, roughly chopped|
|Eggs||3 Large, beaten|
|Fresh white breadcrumbs||2 Cup (32 tbs)|
|Mixed dried herbs||1 Tablespoon|
|Ground allspice||1 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Onions||2 Large, finely chopped and softened in 4 tablespoon|
|Unsalted butter||To Taste|
|Unsalted butter||4 Tablespoon, melted|
|Pistachio nuts||2 Ounce, skinned|
|For chaud froid sauce|
|Unsalted butter||4 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Unflavored gelatin||4 Tablespoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Liquid aspic||2⁄3 Cup (10.67 tbs)|
|For glaze and decoration|
|Liquid aspic||1 Quart|
|Red pepper||1 Small|
Three days before
Bone the chickens and the duck as follows: Cut off the wing tips at the second joint; put these aside for the stock.
Place one chicken, breast down, on a board and make a long cut right along the center of the back, down to the bone.
Working on one side, carefully cut the meat away from the bones, using a small, very sharp knife.
Keep the knife close to the bones as you work.
Gradually work from the center of the back down over the rib cage and down to the tip of the breast bone, freeing the legs and wings at their joints as you come to them.
Having completed one side, repeat with the other side, then remove the rib cage and the back bones.
To remove the bones from the legs and the wings, simply scrape the meat away from the bones.
Repeat with the second chicken and the duck.
Remove as many of the white sinews from the meat as possible.
Put the chickens on a large plate, loosely cover with foil, and refrigerate.
Remove all of the meat from the duck and discard the skin and fat.
Put the leg and thigh meat on a plate, loosely cover with foil and refrigerate.
Cut the duck breast meat into long strips about 1/2 inch square.
Mix the ingredients for the marinade together in a shallow dish, add the duck strips and coat them well with the marinade.
Cover and refrigerate.
To make the stock, put the wing tips from the chickens and duck into a large saucepan.
Cover with cold water and bring slowly to a boil.
As soon as the water boils, reduce the heat and skim off all of the scum that has risen to the surface.
Add all of the remaining ingredients for the stock.
Partially cover the pan and simmer gently for at least 3 hours.
Strain the stock through a large cheesecloth-lined colander into a large clean bowl.
Allow to cool, then refrigerate.
Two days before Make the forcemeat.
Finely grind the veal, pork and fatback in a food processor (in batches) with the duck leg and thigh meat and chicken and duck livers, grinding until very smooth.
Alternatively, grind the meats very finely passing them through a grinder 2 or 3 times.
Put the meat into a large mixing bowl and add the remaining ingredients for the forcemeat, except the pistachio nuts.
Beat very well together until smooth.
To test for seasoning, cook a little forcemeat in a frying pan, taste, adjust the seasoning.
Lay the boned chicken out flat on a work surface, skin-side down.
Pull the legs and wings through to the surface and lay them out evenly.
Season the chickens.
Divide the forcemeat equally into 6 portions.
Place one-sixth of the forcemeat down the center of one of the chickens, then arrange one-quarter of the marinated duck strips on top.
Scatter over one-quarter of the pistachio nuts.
Place another sixth of the forcemeat on top of the nuts.
Add another quarter of the duck strips and nuts, then cover with another sixth of the forcemeat.
Repeat with the second chicken.
Enclose the forcemeat in each chicken by bringing the ends and sides firmly up and over the forcemeat to cover it completely.
Sew up the seams with fine string.
Wrap each chicken very tightly in a double thickness of cheesecloth and tie the ends tightly to secure.
Put the chickens into one large, or two smaller saucepans in which they fit comfortably.
Skim the fat from the surface of the stock, then pour the stock over the chickens to cover them completely.
Add a little cold water, if necessary, to ensure they are covered.
Bring the chickens to a boil, then reduce the heat, cover and simmer gently for 2 hours, turning them over after 1 hour.
Remove the pan(s) from the heat and cool the chickens in the stock until lukewarm.
Remove the chickens from the stock.
Re-tie the cheesecloth so that the chickens are tightly wrapped.
Place each chicken on a large flat plate, then place a flat board on top of each one.
Place some heavy weights, or cans of food, on top of the boards to compress the chickens.
The day before Remove the chickens from their cheesecloth wrappings, and very carefully remove the string.
Wipe each chicken with paper towels to remove any fat.
Place the chickens on wire racks over large trays.
To make the chaud-froid sauce, melt the butter in a large saucepan and stir in the flour, then gradually stir in the milk.
Add the bay leaf and mace.
Bring the sauce to a boil, stirring all the time, then reduce the heat and simmer for 10-15 minutes.
Remove from the heat.
Put 3 tablespoons cold water into a small bowl and sprinkle the gelatin evenly over the surface.
Allow the gelatin to soak for a few minutes until it swells and becomes opaque.
Add the gelatin to the hot sauce and stir until dissolved.
Remove the bay leaf and mace.
Stir the cream, mayonnaise and aspic into the sauce.
Allow the sauce to cool until it is thick enough to coat the back of a spoon quite thickly, stirring the sauce frequently to prevent a skin from forming.
Pour the sauce evenly over each chicken to coat completely.
Refrigerate until the sauce sets.
Chill a little of the aspic until it becomes slightly thickened but not set.
Broil the pepper until it is soft and the skin is charred all over.
Peel off the skin, and remove the core and seeds.
Cut some petal or flower shapes from the red pepper, using small truffle or gelee cutters.
Select some well-shaped leaves from the watercress; they should be flat.
Dip the leaves in the chilled aspic, then arrange them decoratively on the galantines.
Dip the red pepper petals or flowers in the aspic, then arrange these on the galantines with the watercress leaves to resemble flowers.
Refrigerate the galantines until the decoration is set firmly in place.
Chill the remaining aspic until it is on the point of setting, then spoon it carefully over the galantines to glaze them completely and evenly.
Refrigerate the remaining aspic.
On the day Carefully remove the galantines to large serving platters.
Chop the remaining set aspic on wet wax paper with a wet knife, then arrange around the galantines.
Garnish with watercress.