Galantine

Ingredients

• 5 ounces minced fat bacon
• rind of 1 lime, minced fine
• 2 teaspoons thyme
• 2 teaspoons marjoram
• spiced pepper to taste
• ¼ teaspoon coarse sea salt
• 1 tablespoon minced parsley
• 4 eggs
• picnic tongue
• meat from the carcass of a fowl
• liver, gizzard, and heart of the fowl

Directions

1. In a bowl, combine minced bacon, lime rind, thyme, marjoram, spiced pepper, coarse sea salt, parsley, and eggs. Mix well and set aside.

2. Prepare the picnic tongue by cutting a solid piece for the center of the galantine, and slice the remainder into fat and lean pieces.

3. Trim the meat from the fowl's carcass to create a level foundation, keeping the detached meat with the wings and legs.

4. Mince the liver, gizzard, heart, and additional spiced pepper together.

5. Spread a layer of stuffing over the fowl, followed by a layer of tongue slices, then the fowl meat, another layer of forcemeat, minced liver, and finally the block of tongue.

6. Fold the carcass over the layers, sew it securely with twine, and wrap it in a clean cloth, tying it to maintain its shape.

7. Place the wrapped galantine in a deep stew-pan and cover it with weak stock.