Galantine (from the French Galantine - jelly, since jelly is produced in this dish during cooking) is an exquisite and original dish made from cold stuffed game or poultry. Sliced so that beautiful, appetizing and delicate layers of filling are visible, galantine will delight even the most fastidious guests and sophisticated gourmets.
It is necessary
-
- hen;
- fresh porcini mushrooms;
- cheese;
- eggs;
- milk;
- butter;
- onion;
- salt;
- pepper;
- Bay leaf.
Instructions
Step 1
Take a chicken with intact skin. Wash thoroughly, pat dry with a towel. Cut off the legs and wings. From the neck to the tail along the entire back, use a sharp, thin knife to make a cut. Cut the skin in several places and carefully pull it off the carcass, being careful not to damage it. Separate the sirloin and cut on a cutting board into pieces about a centimeter wide. Place the fillets in food capturing, lightly beat.
Step 2
Peel 100-150 fresh porcini mushrooms, wash, put in a saucepan, cover with 2 glasses of water and boil over medium heat for 15 minutes. Cool the mushrooms, cut into small pieces. Pour 2 tablespoons of milk into a deep bowl or mixer, add 2 eggs, beat. In a frying pan, melt half a dessert spoon of butter, pour in the whipped mixture, fry the omelet with the lid closed. Don't turn it over. Remove carefully from the pan to maintain the shape of the pancake.
Step 3
Grate 150 grams of cheese on a coarse grater. Spread the skin out on a cutting board, smooth out carefully. Lay the fillet on top, salt and pepper to taste. Put an omelet on the fillet, then pieces of porcini mushrooms, sprinkle everything with grated cheese.
Step 4
Gently roll the resulting cake into a roll. Lay the gauze in 2 layers on the board, put a roll on it and wrap it tightly with gauze. Tie tightly with thread. The roll will come out more beautiful in cut if you twist it as tightly as possible.
Step 5
Cook chicken bone broth: wash them well, pour 2 cups of water, add chopped onions (1 piece), put on medium heat for half an hour. 5 minutes before the end of cooking, put bay leaf in the broth, add salt and pepper to taste. Put the chicken roll in the broth, cook for about an hour, first over medium, then over low heat. Remove and place under the press for a few hours. Place on a platter, cut, garnish with herbs, tomato slices and serve.
