Products Needed:
1 chicken
½ lb (200 g) pork
3 oz (70 g) salted pork fat
1 egg
¼ lb (120 g) pistachios
1 ½ cups milk
1 carrot
1 onion
nutmeg, ground pepper and salt
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Directions: – Wrap the stuffed chicken (see the recipe) in gauze and put in a pot. Coat with the cooled and strained bouillon, bring to boil quickly, reduce the heat and simmer for 1-1.5 hours. Add the salt, peeled carrots and onion at the beginning of boiling. Clear juice should ooze out when piercing the galantine.
– Unwrap the galantine, clean the surface of the protein clots, wrap in the gauze again and put under a light press (pot cover etc.) to put into shape and remove superfluous liquid from the stuffing. Cool in the refrigerator
– Decorate with the mayonnaise net, garnish with the fresh, marinated or canned vegetables and fruits alternating colors. Decorate with the greens. Serve the mayonnaise separately.
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