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Galantine De Hure De Sanglier, Découpée

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Galantine De Hure De Sanglier, Découpée

Ingredients

Directions

  1. Prepare the hure de sanglier by cleaning and seasoning it with coarse sea salt, pepper, and herbs.

  2. Cook the hure de sanglier in water until tender.

  3. Once cooked, cool the hure and press it under a weight.

  4. Slice and serve on a platter, either as a cold entrée or as part of a buffet.

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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