Galantine Of Turkey
|Pistachio nuts||1 Tablespoon|
Bone the bird entirely, cutting it open down the center of the back.
Pass the veal and ham twice through a mincing machine and season well.
Wet a board and spread the bird (open) on it; lay the veal and ham over it with the truffles, egg yolks and pistachios in center and strips of tongue at each side.
Make into a roll and fasten in a buttered cloth.
Boil gently in well-flavored stock about 1 1/2 hours; then roll in a clean cloth and press a little until cold.
Then cover with white chaudfroid sauce (cold Cream Sauce, variety seasoning), and garnish with truffles or beetroot and lettuce.
The galantine may be glazed instead of covered with white sauce and garnished with aspic.
Serving size: Complete recipe
Calories 12517 Calories from Fat 5468
% Daily Value*
Total Fat 607 g934%
Saturated Fat 177.4 g887.1%
Trans Fat 0.1 g
Cholesterol 6290.1 mg2096.7%
Sodium 5862 mg244.2%
Total Carbohydrates 36 g12%
Dietary Fiber 11.6 g46.3%
Sugars 1.4 g
Protein 1646 g3292.7%
Vitamin A 24.8% Vitamin C 1.3%
Calcium 128.2% Iron 533.9%
*Based on a 2000 Calorie diet