ReceptnaptárVeal Galantine
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Ingredients
Method
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- Grind the veal together with the bacon very finely, it's worth passing it through the grinder twice.
- Melt the lard in a saucepan, stir in the flour, then add the milk and cook into a thick paste, stirring constantly.
- Let the roux cool, add the cream, the pâté spice mix and the salt, then mix it into the ground meat together with the whole egg and the egg yolk.
- Pound the whole mixture thoroughly (in a mortar or food processor) to get a smooth, even paste.
- Mix in the cubed ham, goose liver, hard-boiled egg and pistachios.
- Wrap the mixture in a buttered kitchen towel (or bacon rind), shape into a roll, and tie it tightly with string at both ends and in the middle.
- Place it in boiling wine (or strong, spiced stock), and simmer over low heat for about 1.5 hours.
- Remove the cooked galantine, let it cool while still wrapped, then also let it rest in the fridge for a few hours.
- Unwrap the towel, cut into thin slices, and serve cold.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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