The galantine is a dish of French origin and consists of a meat preparation that is cooked over low heat and is served cold accompanied by Aspic, a citrus jelly. With this recipe we allow ourselves invented a bit and try mixtures to get a delicious steak with incredible flavors. The chicken and rabbit galantine will love it.
| 🚻 4 Diners | 🕘 8h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients for chicken galantine: |
| 200 grams of minced rabbit meat 200 grams of chopped chicken breast 1 Egg unit 1 small glass of milk 2 slices of bread 1 pinch of pepper ½ cup of dry tomatoes 1 leek unit 1 unit of onion 2 units of carrot 1 jet of olive oil 20 milliliters of brandy 1 pinch of salt aspic (optional): 3 units of lemon or lima 1 tablespoon of sugar 4 4 -flavored jelly leaves |
| Additional characteristics: medium cost, boiled, traditional recipe of France |
Ingredients for chicken galantine:
1. The first step to prepare chicken and rabbit galantine will be enlisted the ingredients. Finely cut all the vegetables and also moisturizes dry tomatoes in a bowl with water. The latter must do it at least one hour before starting to cook.
2. When you have everything ready, add a splash of oil in a pan and sauté the vegetables. When you see them tender add the liquor and leave over low heat until it reduces. Correct the seasoning with a salt and reservation point,
3. Apart, slightly soak the bread in the milk and drain, also drain the dry tomatoes and mix along with the meats, the egg and the truffle. All very small chopped.
4. Then link the two mixtures by adding a little pepper in grain. Stir well until all ingredients are distributed evenly.
5. With the mixture of the chicken galantine ready the next step is to empty all this in a plastic bag with airtight closure, of those of freezing. Take this bag to a casserole with water, that covers all the content and kitchen over approximately one hour.
6. Take out the bag and let it take room temperature. Then leads to the fridge so that the chicken galantine finishes curdling about 5 hours. If you have time better to do it from one day to another.
7. ASPIC is a citrus jelly with which cold meat dishes such as chicken galantine are usually accompanied. To do it you just have to dilute the gelatin leaves in half a glass of hot water with the sugar and lemon juice. Take it to the fridge in a mold and then chop.
8. Finally, the chicken galantine with the ASPIC serves to the ASPIC to the side and good benefit. This delicious dish can also serve it accompanied by gratin Brocoli. If you liked this recipe and want to know other easy dishes, do not miss my blog target = _blank rel = NOFOLWSORK in glass.
