Galantine
Description
Prepare the chicken for stuffing. Remove the skin from the chicken together with the wings and legs. Remove the fillets from the carcass and lightly pound them. Chop up the carcass, cover it with cold water, and simmer a broth. For the filling, grind the poultry meat and pork twice through a meat grinder, add egg whites, and beat, gradually pouring in milk. If the mixture is well beaten, a piece of it dropped into hot water will float to the surface. Then add salt, pepper, grated nutmeg, diced fatback (you can also make it without it), and pistachios shelled. Mix everything together. On the skin, spread a layer of filling, then the pounded chicken fillets, then filling again, and fillets again. Join the edges of the skin and sew them with thread, arrange the wings and legs to give the bird the appearance of a whole one. Do not stretch the skin, or during cooking the filling will expand and it will tear. Now wrap the bird in cheesecloth and pour in chilled broth. Bring to a boil, then simmer over low heat for 1–1.5 hours. At the beginning of cooking, add salt, an onion, and a carrot to the water. When the galantine is done, piercing it should release clear juice. When the galantine is ready, remove it from the cheesecloth and place it under light pressure, for example under a pot lid, so the excess liquid drains off. Chill in the refrigerator. When serving, garnish with fresh or pickled vegetables and herbs. Serve the mayonnaise sauce separately. Serve the appetizer at the table.