{"id":5473,"slug":"galantine-of-capon","title":"Galantine of capon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a good-sized fowl or capon","salt and pepper","one pound of veal","one and one-half pounds of lean pork","a little grated nutmeg","a pint of cream","the tip of a smoked boiled beef tongue","one-half pound of white fat pork","one-quarter pound of ham","one-quarter pound of peeled pistache nuts","four truffles","bouillon, stock or salted water","meat jelly","parsley in branches"],"ingredients_norm":["sized fowl or capon","salt and pepper","veal","and half pounds of lean pork","little grated nutmeg","cream","tip of smoked boiled beef tongue","white fat pork","ham","pistache nut","truffle","bouillon stock or salted water","meat jelly","parsley in branch"],"steps":["Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin.","Lay out flat on the table skinside down, and season with salt and pepper.","Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork.","Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream.","Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles.","Mix thoroughly with the force meat, and put on top of the fowl.","Close, by drawing both sides together, forming a big sausage.","Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle.","Cook in bouillon, stock or salted water slowly for from one and one-half to two hours.","When cooked, untie, remove the cloth, roll tight again and re-tie.","Set in the ice box for at least eight hours.","Serve sliced in the same manner as sausage, and about one-quarter inch thick.","Garnish with meat jelly and parsley in branches.","Galantine of chicken, squab, etc., may be prepared in the same manner."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w79:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9871f5459214586213b870ab0682bd6e6a0c7a17fba461656c2f8548f3f428c3","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/galantine-of-capon"}