Galantine Of Veal
|Veal breast||2 Pound, cut in 1 thin piece (900 Gram/Boned Weight About 675 Grams/1.5 Pound)|
|Onion||1 Large, skinned and quartered|
|Carrot||1 Large, pared and sliced|
|Water||1 Pint (600 Milliliter)|
|For the stuffing|
|Onion||1 Medium, skinned and chopped|
|Butter||1 Ounce (25 Grams)|
|Pork||4 Ounce, minced (25 Grams)|
|Ham/Cold bacon||6 Ounce, minced (150 Grams)|
|Fresh breadcrumbs||2 Ounce (50 Grams)|
|Dried thyme||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Grated lemon rind||5 Milliliter (1 Level Teaspoon)|
First make the stuffing.
Lightly fry the onion in melted butter until just tender.
Stir in the pork, ham and breadcrumbs.
Add the thyme and lemon rind.
Season well and bind with the egg.
Spread the boned breast of veal on a board and put on the stuffing; roll up the veal and sew it into a sausage shape.
Weigh the meat and calculate cooking time.
Wrap meat in a piece of greased foil and fold tightly into shape, making sure the ends are sealed.
Put the trivet in the pressure cooker, put the veal parcel and any bones on the trivet and add vegetables, bouquet garni, water and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 45 minutes (according to weight of the joint).
Reduce pressure quickly.
Remove the galantine.
Tighten the foil and press the galantine between two plates with a weight on top and leave until cold.
Strain off the stock and use it to glaze the galantine when cold.
Test a little stock to make sure it jells before glazing.