chicken galantine

3 hours


  • Nutmeg, 10 grams
  • Chicken, 2 kilograms
  • 2 Egg whites
  • Cream



Bone out the chicken whole, taking care to leave the skin unbroken.

Remove all the flesh from the bone and pass the flesh two or three times through the mincer.

Place in a pan in a bowl of ice water and using a wooden spoon, beat in the egg white and seasoning(salt, pepper).

Gradually beat in the ice-cold cream.

Spread out the chicken skin.

Lay on the prepared mixture(farce).

Mould into a neat roll.

Roll securely in a cloth.

Tie at each end and in the center.

Simmer gently in chicken stock , made from the bones , for approx. 1 hour.

When thoroughly cold remove cloth.

Cut in slices , serve on a silver flat dish and garnish with salad.

NB: Galantines may be coated with a white chaud-froid sauce, decorated and then masked with aspic jelly.

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