Title: Galantine of Turkey
Categories: Entree Poultry
Yield: 15 Servings

THE GALANTINE
15	lb	Turkey
1	lb	Veal; ground
1	lb	Pork; lean, ground
1	lb	Salt pork; cubed
1/4	c	Cognac; or sherry or Madeira
1	c	Heavy cream [NY Times] OR
8		Eggs [Joy]
1	tb	Salt
		Black pepper to taste
2	ts	Worcestershire sauce; opt'l
1	ts	Nutmeg
1/4	ts	Hot sauce [JW]
1	tb	Tarragon; fresh, chopped [NY Times] OR
1/4	c	Parsley: fresh , chopped [Joy]
1/2	lb	Fatback; unsalted, cut into strips
1/2	lb	Tongue; cooked, cut into strips [NY times] OR
1/2	lb	Ham strips [Joy]
2		Truffles; sliced
3/4	c	Pistachio nuts
2		Clean linen cloths
		Butter
THE BROTH/ASPIC
		To the bone broth add:
1		Carrot; chopped
1		Celery rib; chopped
1	sm	Onion; chopped
1		Sprig thyme
1		Parsley sprig
1		Bay leaf
THE GARNISHES
		Sauce chaud froid
		Aspic
		Truffles
		Black olives
		Scallion or slivered leek greens
		Green and red pepper; blanched
		Carrot curls
		Lemon rind
		Hard cooked egg whites

Bone the turkey. Remove all the meat from the skin. Make a rich broth from the bones. Cut the meat from the drumsticks and breast into 1/2" cubes and grind the remaining meat; combine it with the ground veal and lean pork. Combine the turkey cubes, ground meats, salt pork, cognac, cream and seasonings.

Lay the turkey skin shell outside down on a flat surface and spread with the seasoned mixture. Pat the meat into an even rectangle extending all the way to the edges. Top with alternate rows of fatback, tongue and truffles. Sprinkle with pistachios. Draw the edges of the skin together to form a sausage like roll and sew the edges together.

Generously butter a large piece of linen cloth and place the galantine on it. Roll it tightly and tie the ends. Then tie loops two or three times around the middle sections and lengthwise as well to help it hold it's shape. The roll should be smooth and even. Place the roll in a large pot, add the vegetables, seasonings and enough broth to cover. Cover, bring to a boil and simmer gently 1 1/2 hrs. Let the galantine cool in the liquid. Remove it from the broth.

Unroll the galantine and reroll it in a clean cloth. Weight it down with a heavy plate for two hours or more, then remove the cloth. Remove the sewing thread. In the interim make an aspic of the turkey broth and make the chaud froid.

In decorating any food with aspic make sure the food is very cold and that the aspic is cooled but still liquid. It should be the consistency of syrup. Place the galantine on a wire rack in a roasting pan and set in the freezer til thoroughly chilled but not frozen. Remove and apply a coating of the chaud froid. Chill and repeat until covered with a solid glaze. Make flower or other patterns from the cut up garnishes. Dip the cut ups in aspic and place on the chaud froid covered galantine. Chill. Cover the galantine in stages using the same technique as for the chaud froid.

Any chaud froid or aspic that drips off the galantine can be recaptured, warmed, chilled and reused to finish.

Keep the finished galantine chilled until ready to serve.

Yields: 15 main dish servings or thirty appetizers with toast points. Makes an elegant centerpiece for a buffet dinner.

Adapted from recipes in The New York Times Cook Book, Craig Claiborne and in the Joy of Cooking by Jim Weller.

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