Friday, 5 July 2013
A fake galantine
Ann and I have both been avoiding this recipe! I admit that when I started cooking I had no idea why – it didn’t seem at all appetising. Ruby’s wording “Mask with Sweet-Sour sauce” wasn’t very encouraging!
A quick search on the Internet revealed that:
“In the culinary arts, a traditional galantine is a deboned chicken wrapped in its own skin along with ground meat and other ingredients, and then cooked. A galantine is cooked either by poaching it in stock or roasting it. Traditionally, a galantine is made only with chicken. Galantines are served cold, coated in aspic.”
Wikipedia had some interesting anecdotes about galantines including a reference from Chaucer and a story that exemplifies the resilience of the Russian people:
“During the Siege of Leningrad in 1941-1942, the authorities created galantine from 2,000 tons of mutton guts that had been found in the seaport, and later, calfskin, to feed the starving residents of Leningrad.”
To be honest I’m not sure why Ruby called this dish a galantine. Any ideas?
As I couldn’t get any dried beans locally I thought a 400g can of cannellini beans (rinsed and boiled about 10 minutes) might do the job just fine. I chose bacon to serve it with. Les loved it, Ella wasn't so appreciative ... Anne.
Haricot Bean Galantine
1 jar Golden Circle Sweet-Sour sauce, 225g dried haricot beans, 2 tblspns crushed peanuts, 1 onion, 4 tblspns fresh white breadcrumbs, 2 beaten eggs, 1 tspn vegetable extract, ½ tspn salt, mixed herbs to taste, fine browned breadcrumbs, parsley to garnish.
Soak beans overnight and cook until tender in the same water. Mash finely in remaining cooking liquid. Grate onion and add to beans with all remaining ingredients except browned breadcrumbs and parsley. Steam in buttered mould 1 ½ hours. When cold, unmould and coat with fine breadcrumbs. Mask with Sweet-Sour sauce, garnish with parsley, 4 tblspns cooked chopped ham, bacon, poultry or other cooked meats can be added. Serve with lettuce garnish.