No. 1014 Galantine de Poularde à la Persane.
Make a galantine as directed (No. 998), have ready some grated crust of bread, with which mix an ounce of chopped pistachios; when the galantine is cold glaze it well, and throw the crumbs and pistachios all over, have ready some aspic (No. 1360), put a little in a plain oval mould, about half an inch in depth, when set form a rosette of hard-boiled whites of eggs and truffles, by cutting them with cutters; cover with a little more jelly, so as to make it an inch and a quarter in thickness, the mould must not be quite so large an oval as the galantine; when the aspic is set turn it out of the mould upon the top of the galantine, and precisely in the centre, dress also croutons of aspic around, and stick an atelette at each end, upon each of which you have placed a crawfish and a small hard-boiled egg, shelled and ornamented with wreaths of truffles.
But galantines may be ornamented in several elegant ways, entirely depending upon the taste of the individual; for instance, the aspic may not only be cut in different shaped croutons, but you may have them variegated, (see aspics;) besides the number of tasty designs which may be worked with egg, truffle, pistachios, anchovies, and various things of that description with which aspics may be ornamented; but in all cases let neatness be your object, and avoid confusion or multiplicity of colours.
With the remains of a galantine of any description you may make an excellent and elegant dish, by cutting twenty pieces the size and shape of fillets of fowl; put some aspic a quarter of an inch in depth into a large sauté-pan, stand it on the ice to set, then form twenty stars, or rosettes, with truffles, lay a piece of the galantine over each, which again cover with aspic; when firm dip the pan in warm water, and turn out its contents upon a clean cloth, cut out each fillet with a cutter dipped in hot water, dress them in crown round your dish upon a thin border of anchovy butter, have ready a salad prepared thus: half a dressed beetroot cut in slices, a sliced cucumber, the white of two nice lettuces, and six fillets of anchovies, season with a little oil, vinegar, pepper, salt, and chopped tarragon and chervil, mix well together, dress it in pyramid in the centre of the dish, dress a border of hard-boiled eggs around upon the top of the galantine, and finish the top with chopped aspic, the galantine may also be cut as above, and dressed plain with the salad in the centre, and garnished round with croutons of aspic.