Galantine De Poulet
FA week the "Radio Record" publishes "My Favourite Reeipa" from the chef of a wellknown New Zealand hotel. © This week’s recipe, Galantine de Poulet, ig from the chef of Foster’s Hotel, Wanganui. (PND boned fowl, 11d. sausage * meat, 41h. ham, 2 hard botled eggs, 2 truffies, 302. pis. tachio nuts (blanched), spice, salt, pépper. ° Bone the fowl, cut it down the centre of the back and spread it Out. Then season the flesh well and distribute it in such a manner that all parts are nearly of equal thickness. Spread on half the sausage meat and 6n top place strips of ham, sliées of egg and chopped truffles and ruts. Cover with the remainder of sausage meat, Roll up tightly and fasten seourely in a cloth and simmer gently in stock for about 24 hours. When cooked tighten the dioth and press bebrocen two boards or dishes until cold.
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https://paperspast.natlib.govt.nz/periodicals/RADREC19360717.2.83.1
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Radio Record, 17 July 1936, Page 55
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152Galantine De Poulet Radio Record, 17 July 1936, Page 55
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