Galantine of Turkey

Name: Galantine of Turkey
Yield: Serves 6–8
Ingredients: 2 tbsp ground almonds; 170 g/6 oz/2 cups mushrooms, finely chopped; 200 g/7 oz/1 cup minced fatty bacon; or 100 g/3½ oz/½ cup bacon plus 100 g/3½ oz/scant 1 cup suet; 4 bay leaves and 2 thyme sprigs (or 2 prepared bouquets garnis); ½ tbsp butter; 2 tbsp softened butter; 1 egg, lightly beaten; 1 tsp black peppercorns, 3 blades of mace and 6 cloves; 200 g/7 oz/1 cup minced veal or pork; 85 ml/3 fl oz/⅓ cup white wine; 1 litre/1¾ pt/4 cups strained stock from boiling the turkey; 30 g/1 oz/¼ cup flour; generous pinch each of ground mace, cloves, coriander, allspice and nutmeg; 55 g/2 oz/½ cup pistachios; salt and pepper, to taste; split calf’s foot (optional); 240 ml/8½ fl oz/1 cup brandy; 2 carrots; small bunch of parsley, leaves minced; 2¾ litres/5 pt/3 quarts chicken stock or water; 2 onions, halved; 455 g/1 lb/about ¼ of a calf’s tongue, sliced; 1 small apple, chopped; 18 leaves of gelatine; 1 small turkey, about 4.5 kg/10 lb, galantine boned; 6 rashers of streaky bacon; 2 truffles, sliced (optional); 770 ml/1⅓ pt/3¼ cups double cream

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Ingredients

1 small turkey, about 4.5 kg/10 lb, galantine boned

Main course

Method

Turkey had a long association with Christmas by the 1880s. It was first introduced to Britain from the Americas in the 16th century and, as a large and impressive bird, quickly became used for banquets. By the Victorian era, it was so popular as a Christmas feasting bird that flocks were driven from Norfolk to London every autumn, their feet covered in tar to protect them on th