Galantine alia Bolognese
From The kitchen garden and the cook (1913).
A historical recipe
The kitchen garden and the cook, by Cecilia Maria de Candia Pearse and University of Leeds. Library (1913).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pint of rice previously soaked
- a pint of bread-crumbs
- six small onions
- two well-beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stew half a pint of rice previously soaked, and soak half a pint of bread-crumbs in cold water, fry six mushrooms and six small onions separately.
- Strain the water from the breadcrumbs and put all through a sausage mill, add two well-beaten eggs, and pepper and salt.
- Put the mixture into a buttered paper, and shape it like a bolster, fastening the ends with white of egg, tie in a cloth and boil for one and a half hours.
- Take off the fire, and leave it in the water for half an hour, then take it out, and put it between two plates with a weight on the top.
- Before serving take off the paper and glaze with aspic jelly.
- This is a good cold luncheon dish and can be served with tender lettuce, and salad dressing.
- — Sidney Beard’s Guide Book , “ Order of the Golde?i Age.”
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Sieve