Take out first the wings, then loosen the carcass, and
then take out the legs. Unjoint and separate each bone, and take it out as
you come to it. Do not take the small bones from the wings; they may be
cut off. When you have removed all the flesh from the bones, keeping it
perfectly whole, and without breaking the skin, wipe the skin and put it on
the table; draw the legs and the wings inside. Take all the raw meat from
the other chicken, rejecting the skin and bones, but you do not have to
bone this one carefully. Put it in the meat grinder, with half the ham, all
the veal and half the bacon. When chopped, season it with two teaspoonfuls
of salt, and two saltspoonfuls of white pepper; add the egg and mix
thoroughly. Put a thin layer of this into the boned chicken, put in here
and there long pieces of the remaining ham and bacon, a layer of mushrooms,
blocks of truffles, then another layer of the forcemeat, and so continue
until you have used all the ingredients. Pull up the skin and sew it down
the back, making a perfect roll. Tie the neck and rump. Roll this in cheese
cloth, fasten it securely, and sew the cheese cloth so that the roll will
be perfect when done.
Put all the bones in the soup kettle, add a sliced onion, a bay leaf,
and sufficient cold water to come just to the top of the bones. Bring to
boiling point, and put in the "galantine," as the chicken roll is called.
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