CHARCUTERIE PRODUCT - Galantine

 CHARCUTERIE PRODUCT - Galantine

                        Galantine  is a boned animal stuffed with forcemeat. Modern galentines are more often rolled into an even, elongated shape resembling a thick sausage.

                   The meat of the poultry or game may be left attached to the skin in its natural position. Poultry or game may also be skinned first and the prime pieces, such as the breast, used for the inlays. Once assembled, the galantine is poached and left to cool in a rich stock.     

                        The stock is made from the animal which has been used When cooled. galantines may be raised briefly.

The preparation of galantine is divided into three stages.

1. PRE-PREPARATION

● Begin with a chicken which has been plucked, dressed. washed and singed.

● Remove the wings at the second joint and reserve for the stock.

● Skin the bird.

● Remove the meat from the bones.

● Marinate the breast meat and skin for 3 hours with brandy, white wine, curing salt, salt and pepper.

● Prepare the stock from the bones.

● Prepare the forcemeat.

2. ASSEMBLING THE GALANTINE 

● Assembling the galantines is simply a matter of placing and rolling.

● Dampen a piece of cheesecloth. Fold in half and spread on the work table. 

● Dust the skin lightly with a pinch of dry gelatin, salt and pepper.

● Spread the forcemeat on the skin, one inch thick, leaving one inch margin of skin all around.

● Place the marinated breasts lengthwise, on the forcemeat with the thinner ends of the breast, overlapping in the middle. 

 ● Using the cheesecloth, roll the galantinea way from you.

● Make a snug roll free of any large wrinkles in the cheesecloth.

● Gather the cheesecloth at one end of the roll and tie like a toffee.

● Do the same with the other end also.

3. COOKING THE GALANTINE

● Place the galantine in a big brazier.

● Cover with the prepared stock and place on the range.

● Bring the temperature of the stock up to 190 degrees F.

● Poach the galantine till the internal temperature reaches up 170 degree F.

● Refrigerate overnight in the same stock.

4. PRESENTATION -

● Traditionally the galantines are sliced and served with small cubes of delicate aspic.