Turkey galantine

12 Servings

Ingredients

Quantity Ingredient
1 Turkey, (6- To 8-Pound) boned
1 cup Cognac
Salt
Quatre Epices, (Recipe Follows)
2 pounds Ground Ham
1 pounds Ground Veal
3 Cloves Garlic, finely chopped
3 Eggs
¼ teaspoon Freshly Ground Black Pepper
1 teaspoon Thyme
¼ pounds Boiled Tongue, 1/4\" Thick
¼ pounds Ham Slice, 1/4\" Thick
½ cup Pistachios, chopped
1 quart Chicken Broth
1 teaspoon Ground Bay Leaf
1 teaspoon Dried Thyme
1 teaspoon Mace
1½ teaspoon Ground Cinnamon
2 teaspoons Ground Cloves
2 teaspoons Ground Nutmeg
1 teaspoon Cayenne
1 teaspoon White Pepper
1 teaspoon Ground Rosemary
1 teaspoon Dried Basil

Directions

QUATRE EPICES

Have butcher bone turkey, removing and reserving wings and drumsticks.

Remove breast meat. In bowl marinate breast meat 1 hour in ½ cup Cognac, 1 teaspoon salt and dash of Quatre Epices. Meanwhile in bowl mix ground ham and veal, garlic, ½ cup Cognac, eggs, ¼ teaspoon Quatre Epices, 1¼ teaspoons salt, pepper and thyme. Spread out boned turkey, skin-side down, and cover evenly with meat mixture. Place breast meat in center. Cut tongue and ham in ¼- inch strips and arrange around breast meat, pressing into ground meat. Sprinkle with chopped pistachios. Roll up turkey sausage-fashion, bring ends of skin together so ends overlap and sew with needle and thread. Roll in damp kitchen towel and tie ends, leaving lengths of thread. Also tie thread around middle. Into covered pan just big enough to hold galantine, pour chicken broth to half full. Lower galantine into broth and tie thread at either end to handles of pan. Cover tightly with couple of layers of foil. Bring to simmer. Then steam 2 to 2 ½ hours, depending on size of bird. Remove foil. Let turkey partially cool in broth, then transfer to dish, weight galantine down and continue to cool.

Refrigerate 36 hours. Remove cloth and thread. Arrange on platter or carving board. Carve in thin slices. Makes 12 to 14 servings. QUATRE EPICES: In small bowl, mix bay leaf, thyme, mace, cinnamon, cloves, nutmeg, cayenne, pepper, rosemary and basil. Store in tightly sealed container.

Makes about ¼ cup. Recipe from James Beard Copyright Los Angeles Times Recipe by: Los Angeles Times - Prodigy Posted to MC-Recipe Digest V1 #487 by Nancy Berry <nlberry@...> on Feb 27, 1997.

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