Bone a small turkey and line the interior with forcemeat (No. 120), you
have prepared a mould as for pâté de veau (No. 999), but using pâte à
fine, or pâte à dresser (Nos. 1135, 1136), instead of the pâte there
directed, the interior of which also line with forcemeat, trim a nice
red ox-tongue (cooked), cut it about the length of the turkey, cover
with thickish slices of fat bacon, roll it up in the turkey, which place
in the pie, cover with a slice of fat bacon, and again with forcemeat in
a dome, finish the pie and bake as directed (No. 999), make a stock with
the bones of the turkey, with which make a sauce as directed (No. 57),
do not press the meat in the pie, but when three parts cold pour in the
sauce, put it in the larder till quite cold, and serve either with or
without aspic (No. 1360) on the top.
Galantines may also be made of geese (when young) or pâtés, by
following the receipts for the galantines or pâtés of turkey, and adding
a little sage and onion to the forcemeat.
Poulardes, capons, and fowls are also used for galantines in either of
the ways directed for turkey.