Galantine of Chicken recipe
ingredients
4 cooked drumsticks
salt and Cayenne pepper
1 tbls vegetable oil
2 tbls soft white breadcrumbs
1 tsp chopped parsley
1 small onion
1/4 tsp grated lemon rind
1 egg
1/4 tsp mixed herbs
4 gammon (ham) rashers
salt and Cayenne pepper
1 tbls vegetable oil
2 tbls soft white breadcrumbs
1 tsp chopped parsley
1 small onion
1/4 tsp grated lemon rind
1 egg
1/4 tsp mixed herbs
4 gammon (ham) rashers
for the garnish
parsley sprigs
method
1. Season each drumstick with salt and Cayenne pepper and moisten with oil.
2. Mix the breadcrumbs, herbs, and finely chopped parsley in a basin.
3. Skin, blanch, and chop the onion finely and add it to the basin together with the lemon rind.
4. Moisten the mixture with the egg. Spread each gammon rasher with this stuffing, and wrap one rasher around each drumstick.
5. Tie or skewer the rasher securely in place.
6. Put the drumsticks on a greased baking tray and cook in a moderate oven, 180°C, Gas 4, for 20 minutes; then cover them with foil, and cook for a further 20 minutes.
7. Garnish with parsley sprigs.
8. Serve at once on trimmed slices of hot buttered toast.
2. Mix the breadcrumbs, herbs, and finely chopped parsley in a basin.
3. Skin, blanch, and chop the onion finely and add it to the basin together with the lemon rind.
4. Moisten the mixture with the egg. Spread each gammon rasher with this stuffing, and wrap one rasher around each drumstick.
5. Tie or skewer the rasher securely in place.
6. Put the drumsticks on a greased baking tray and cook in a moderate oven, 180°C, Gas 4, for 20 minutes; then cover them with foil, and cook for a further 20 minutes.
7. Garnish with parsley sprigs.
8. Serve at once on trimmed slices of hot buttered toast.
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