Galantine of Turkey
|Turkey||15 Pound (1 Bird)|
|Lean veal||1 Pound, ground|
|Lean pork||1 Pound, ground|
|Salt pork||1 Pound, cubed|
|Cognac/Sherry wine||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Black pepper||To Taste|
|Chopped tarragon||1 Tablespoon|
|Fatback||1⁄2 Pound, unsalted, cut into strips|
|Cooked tongue||1⁄2 Pound, cut into strips|
|Truffles||2 , sliced (Optional)|
|Pistachio nuts||3⁄4 Cup (12 tbs)|
1) Bone the turkey, remove the meat, leaving a shell and reserve the shell and the meat. Make broth with the bones.
2) Cube the meat from the drumsticks and breast in 1/3 inch pieces.
3) Grind rest of the turkey meat, lean pork and turkey together and combine with the salt pork, cognac or sherry, cream and seasonings.
4) Spread the seasoned mixture into the turkey-skin shell, place alternate rows of fatback, tongue, truffles and diced turkey, then sprinkle with the pistachios.
5) Make a sausage like roll with the skin and sew the skin edges.
6) Apply butter to a large piece of clean linen or few layers of cheesecloth and place the galantine. Roll it tightly and tie at both the ends and middle.
7) In a large kettle, place the roll, add the vegetables and cover with the broth .
8) Bring to a boil and gently simmer covered for about 1 1/2 hours. then allow the galantine to cool in the broth.
9) Remove, unroll the galantine, reroll it in another clean cloth and weight it down with a heavy plate minimum 2 hours, then remove the cloth and thread.
10) Top with a sauce chaud froid and a clear aspic or simply glaze with an aspic made from the cooking broth and then allow to chill.
11) Slice thinly and serve with the buttered toast.