Bone the turkey, draw the skin of the legs and wings
inside ; spread the boned bird flat upon the table ; season
with pepper and salt and a little aromatic spice ; spread
a layer of sausage - meat an inch' thick upon this, add
some long squares of red tongue or ham, some small black
truffles, and a few pistachio kernels; repeat the sausage-
meat, the seasoning, and the tongue, etc. ; and having
sufficiently filled up the galantine, sew it up with twine,
roll it in a buttered napkin, fasten the ends with string,
and set it to braise in some well-seasoned veal and calfs-
foot stock for about an hour and a half. When done, the
galantine must be allowed to become partially cold in its own
stock, in order that it may thus preserve its mellowness
and flavour. It must then be put in press between dishes,
with a fourteen-pound weight on the top, and when quite
cold, removed from the napkin ; lastly, glaze it, and the
string taken out, place it on its dish, and ornament it with
aspic jelly.

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