Galantine
Ingredients
Directions
Prepare the fowls by boning and rolling them tightly.
If desired, add onions for flavor.
Boil a calf's foot to create a flavorful liquor.
Add the liquor to the broth for consistency.
Serve garnished with jelly that is firm and clear.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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