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Classic
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page 87
Take the gravy and beat it up with the whites and shells of four eggs; strain it
through the jelly-bag into a mould, and, when cold and hard, place it on the
breast of the fowl.
"Practice makes perfect."
SHOULDER EN GALANTINE.
Bone a fat shoulder of veal, cut off the ragged pieces to make stuffing. To make
stuffing, take one pound of veal, one of salt pork; mince them very finely,
season it well with salt, pepper, spices, and mix with it three eggs; spread a
layer of this stuffing over the whole shoulder, an inch thick; on the top of
that lay some thin slices of bacon, tongue, and some threads of carrots; then
roll the shoulder lengthwise, tie it with a string, put it in a clean, white
cloth.
Take the bones of the shoulder, two calf's feet, slips of bacon, six carrots,
six onions, some cloves, a little bunch of thyme and parsley; put them in a pot,
your meat also, in the cloth, and boil steadily for three hours. Then press the
liquor out of it, set it by to grow cold. Pass your jelly through a sieve; put
two eggs in a pan, beat them well, and pour the strained liquor on them, mixing
them both together; add a little of the spices; let them all boil half an hour,
strain them through a napkin; put your shoulder on the dish, and pour the jelly
over it.
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