Turkey galantine

Galantine - an ancient French dish, prepared on the basis of scrolled meat, spices and eggs. Stuffing is usually gently compressed and left until completely hardened. The prepared dish looks like a simple sausage, but it has a richer taste. In this article we will pay attention to how to prepare galantine from turkey.

The recipe for galantine from turkey

Ingredients:

Preparation

A small carcass of turkey is completely cleared of bones. The resulting skin and meat are left whole, cutting only the fillets. Meat from the legs is also cut, but in this recipe we do not use.

The fillet is cut into large pieces and passed through a meat grinder along with onions and beef. Finished minced meat seasoned with salt, pepper and thyme. We drive to the meat 1 egg and mix in butter. Adding pistachios.

Skin with the remains of meat rubbed with salt and sprinkled with white wine. Leave to marinate, covered with a film, 20-30 minutes. We put the marinated skin on top of a large piece of meat. In the center of the skin sheath we put stuffing from minced meat and fold the skin with an envelope with the help of a film. In addition, we wrap the galantine with a waffle towel, and put everything in a pot of water. Cook the dish for 40 minutes, then take it out and put it under the press for 10 hours. Press the compressed galantine into the mold and fill it with diluted gelatin. We leave the dish in the refrigerator until the gelatin is completely frozen, and then we serve it to the table.

The recipe for cooking galantine from turkey

Ingredients:

Preparation

The fillet of the turkey is not cut to the end and open in the manner of books. We beat off the obtained layer in a uniform layer no more than 0.5 cm thick. Solim and pepper.

We remove the leg from the bone and let it pass through the meat grinder. Stuffing is mixed with cream, salt, pepper and slices of olives. We put the minced meat in the center of the chop, placed on a sheet of film, and turn off the sausage. We cook gallant 40-50 minutes on low heat (without boiling). Gelatin soak according to the instructions and mix with homemade mayonnaise . The finished mixture lubricate the galantine and let it cool completely before serving.