The turkey is deferred, taking care of leaving meat to the leather and does not break.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to do to the galantine: |
| Turkey pork meat beef 6 raw eggs mold of mold 1/2 liter of milk ground pepper almendra moscada olives stuffed chives changray chungos peppers peppers from oliva salt salt from nitro butter 10 eggs cooked water white wine vinagre |
Ingredients to do to the galantine:
2. The filling is with pork, beef and the one that is taken to the turkey, they are stirred and ground.
3. six raw eggs and cash bread (bimbo) are added, which is soaked in half a liter of milk. I already soaked a paste and put the meat.
4. ground pepper and mosque almond is added, and it begins to knead until the meat grips consistency. It has to stay like sticks.
5. After kneading it, the stuffed olives, changing chives, peas, red peppers, green, peeled almond, olive oil, olive oil, which is what gives it the taste.
6. It is also added common salt, then it is put that of Nitro, because when it loses all the common salt, which sprouts again after several hours.
7. In addition, Nitros serves as a conservative and gives the meat beautiful.
8. To all this mixture of meats with dressings, olives, peppers, bread, milk and eggs, is what is known as galantina,
9. After the turkey leather is tanned it drains well, butter is placed and starts filling.
10. At the same time the filling is squeezing and putting the ingredients, including 10 cooked eggs, while sewing the turkey.
11. Already filled, then in a meter of new blanket the turkey is placed, rolled and tied.
12. Once rolled up, the hot water is put with pepper, throbbing peppers, white wine and vinegar.
13. When the water is boiling the turkey for three hours. You have to be fully covered, swim in the water.
14. After three hours it is taken and is draining. The next day it squeezes, so that it is compacted well, and then it gets into cooling.
