Try this Chicken Galantine Pt 1 recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------FOR THE FISH STUFFING------------------------ 4 Hard boiled eggs; shelled 300 g Poached cod; skinned, boned -and ; flaked (10oz) 125 g Cooked button mushrooms; -chopped (4oz) 2 tb Fresh white breadcrumbs; (2 -to 3) 2 tb Milk 25 G; (1-1 1/2 oz) butter,, (25 -to 40) ; softenedMMMMM-------------------FOR THE VEAL STUFFING------------------------ A pinch of grated nutmeg 3 Egg yolks 2 tb Freshly chopped parsley 4 Egg whites Salt First bone the whole chicken. Cut off the wing pinions. Lay the bird on its breast and, using a very sharp knife, slit the skin to expose the backbone. Gradually work the skin and flesh away from the carcass until you reach the wing joint. Cut the sinews holding it to the carcass. Hold the exposed end of the wing bone in one hand and cut away the flesh along the bone. Pull out the bone as you work. Repeat with the other wing bone. Continue working the skin and flesh away from one side of the carcass with the knife until the leg joint is reached. Cut the sinew between the ball and socket joint joining the thigh bone to the carcass. Hold the joint in one hand and cut away the flesh from the leg. Scrape the thigh bone clean, then continue cleaning the drumstick until the whole leg bone is free of flesh. Remove the leg bone from the carcass and repeat this process with the other leg. Carefully cut away the flesh from the breastbone on each side without splitting the skin, and keeping both sides of the bird attached so that it remains in one piece. Lift out the carcass. Wipe the chicken carefully and lay it flat, ready for stuffing. To make the fish stuffing, remove the yolks from the hard-boiled eggs, chop and mix with the flaked cod. Add the mushrooms, then the breadcrumbs and milk. Blend in the butter, then season with the nutmeg and salt. Stir in the egg yolks, one at a time, then mix in the parsley. Whisk the raw egg whites until stiff, then fold them into the stuffing. Chill until required. To make the veal stuffing, mix the minced veal with the onion and pork dripping. Stir in the egg to bind these ingredients, then stir in the parsley and the chopped hard-boiled egg white, and season with salt. Spread the fish stuffing over the cut surfaces of the chicken, cover with the prosciutto, then arrange the veal filling on top. continued in part 2
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 6 servings | ||
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Calories: 38 | ||
Calories from Fat: 8 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.5mg | 2 % | |
Potassium 190.6mg | 5 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 4.6g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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