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.