up tightly, fasten securely in a cloth, and simmer gently in stock for about 2 hours. When cooked, tighten the cloth and press between 2 boards or dishes until cold. Before serving, glaze thickly and garnish with aspic jelly.
Time.—About 2 hours to cook the galantine. Average Cost, 5s. 6d. to 8s. 6d., according to size and quality of fowl. Sufficient for 6 or 7 persons.
1234.—GIBLET PIE. (Fr.—Pâté aux Abatis à l'Anglaise.)
Ingredients.—1 set of goose giblets, 1 lb. of rump steak, 1 onion, a bouquet-garni (parsley, thyme, bay-leaf), puff or rough paste, salt, pepper.
Method.—Wash the giblets, put them into a stewpan with the onion sliced, bouquet-garni, peppercorns, ½ a teaspoonful of salt, cover with cold water, and simmer gently from 1½ to 2 hours. Cut the steak into small thin slices, put a layer of them at the bottom of a pie-dish, add the giblets and the remainder of the steak in alternate layers, and season well. Strain the stock, season to taste, pour over the meat to about ¾ its depth, and add the remainder when the pie is baked. Cover with paste (see Veal Pie, No. 481), bake in a brisk oven for about ½ an hour, then reduce the temperature, and continue the cooking for about 45 minutes longer. The appearance of the pie may be improved by brushing it over with yolk of egg either before baking or when it is 3 parts done. Before serving, pour in the remainder of the hot stock.
Time.—To bake, from 1¼ to 1½ hours. Average Cost, 2s., exclusive of the giblets. Sufficient for 5 or 6 persons.
1235.—GIBLETS, CAPILOTADE OF. (Fr.—Capilotade d'Abatis.)
Ingredients.—Cooked giblets, to which may be added slices of any kind of cold poultry or meat, 1 large onion shredded, 1 carrot thinly sliced, 2 tablespoonfuls of coarsely chopped mushrooms, preferably fresh ones, salad-oil, ½ a pint of good stock, 1 dessertspoonful of flour, salt and pepper.
Method.—Put 4 or 5 tablespoonfuls of oil or an equal quantity of butter into a stewpan, and when it is thoroughly hot add the onion, carrot and mushrooms. Sprinkle in the flour, cook gently for about ½ an hour, then add the stock, and stir until boiling. Season to taste, put in the giblets, make thoroughly hot, and serve. In Italy, white wine is used instead of stock.
Time.—To re-heat the giblets, about 20 minutes. Average Cost, 1s. 4d. to 1s. 8d. Sufficient for 4 or 5 persons. Seasonable from September to February.
