Galantine of turkey
Galantine - ancient French dishes being prepared on the basis of the scrolled meat, spices and eggs. Stuffing usually neatly pressed and left to complete solidification. The finished dish is reminiscent of the type of simple sausage, but has a rich flavor. In this article, we will pay attention to how to cook a turkey galantine.
The recipe for turkey galantine
- turkey - 1 pc. (Weight 3-3.5 kg);
- Onions - 1 pc .;
- Egg - 2 pcs .;
- beef (pulp) - 500 g;
- thyme - 1-2 sprigs;
- salt pepper;
- gelatine - 20 g;
- dry white wine - 1/3 st .;
- Butter - 50 g;
- pistachios, peeled and fried - 1 tbsp.
Smaller turkey carcass is completely cleared from the bones. The resulting skin and meat leave intact by cutting a fillet. The meat from the legs and cut off, but in this recipe, do not use.
Fillet cut into large chunks and mince with onions and beef. Ready minced season with salt, pepper and thyme. We are trying to drive to the meat 1 egg and butter to intervene. Add the pistachios.
The skin from meat residues rub with salt and sprinkled with white wine. We reserve marinated, covered with foil, for 20-30 minutes. Marinate meat skin put up a big chunk of the film. In the center of the dermal sheath put the stuffing of minced meat and turn the skin envelope by means of film. Additionally wrap galantine waffle towel, and put everything in a pot of water. Cook the dish for 40 minutes, then pull out and put into a press for 10 hours. The compressed galantine put into a mold and pour the diluted gelatin. We reserve the dish in the fridge until complete solidification of gelatin, and then serve.
Recipe galantine of turkey
- turkey fillets - 1 pc .;
- turkey leg - 1 pc .;
- cream (fat) - 150 ml;
- salt pepper;
turkey fillet incision is not up to the end and open the book on manners. Slugger received formation in a uniform layer thickness of no more than 0.5 cm. Season with salt and pepper.
Feet cleaned from the bones and mince. Stuffing mix with the cream, salt, pepper and olive slices. We spread the stuffing in the center of the chop, placed on the film sheet, and turn sausage. Galantine Cook 40-50 minutes on low heat (without boiling). Gelatin soaked according to the instructions and mix it with homemade mayonnaise . Ready-mix lubricates galantine and give it to cool completely before serving.