Make a galantine as directed (No. 998), have ready some grated crust of
bread, with which mix an ounce of chopped pistachios; when the galantine
is cold glaze it well, and throw the crumbs and pistachios all over,
have ready some aspic (No. 1360), put a little in a plain oval mould,
about half an inch in depth, when set form a rosette of hard-boiled
whites of eggs and truffles, by cutting them with cutters; cover with a
little more jelly, so as to make it an inch and a quarter in thickness,
the mould must not be quite so large an oval as the galantine; when the
aspic is set turn it out of the mould upon the top of the galantine, and
precisely in the centre, dress also croutons of aspic around, and stick
an atelette at each end, upon each of which you have placed a crawfish
and a small hard-boiled egg, shelled and ornamented with wreaths of
truffles.
But galantines may be ornamented in several elegant ways, entirely
depending upon the taste of the individual; for instance, the aspic may
not only be cut in different shaped croutons, but you may have them
variegated, (see aspics;) besides the number of tasty designs which may
be worked with egg, truffle, pistachios, anchovies, and various things
of that description with which aspics may be ornamented; but in all
cases let neatness be your object, and avoid confusion or multiplicity
of colours.
With the remains of a galantine of any description you may make an
excellent and elegant dish, by cutting twenty pieces the size and shape
of fillets of fowl; put some aspic a quarter of an inch in depth into a
large sauté-pan, stand it on the ice to set, then form twenty stars, or
rosettes, with truffles, lay a piece of the galantine over each, which
again cover with aspic; when firm dip the pan in warm water, and turn
out its contents upon a clean cloth, cut out each fillet with a cutter
dipped in hot water, dress them in crown round your dish upon a thin
border of anchovy butter, have ready a salad prepared thus: half a
dressed beetroot cut in slices, a sliced cucumber, the white of two nice
lettuces, and six fillets of anchovies, season with a little oil,
vinegar, pepper, salt, and chopped tarragon and chervil, mix well
together, dress it in pyramid in the centre of the dish, dress a border
of hard-boiled eggs around upon the top of the galantine, and finish the
top with chopped aspic, the galantine may also be cut as above, and
dressed plain with the salad in the centre, and garnished round with
croutons of aspic.