carrots sliced, a stick of celery, a small bunch of parsley,
a dozen peppercorns, an ounce of salt, and the bones of the bird, well
cracked. Let it _simmer gently_ for three hours and a half. Take it up,
strain the liquor, and let the galantine get nearly cold. Take off the
cloth; wring it quite dry; put it on again, rolling the galantine as
tight as possible; tie firmly, and place it on a platter; cover with
another platter, and place a heavy weight upon it to press it into
shape. Let the stock get cold. Take off the grease. Add a
half-teaspoonful of sugar and the juice of a quarter of a lemon to the
stock, and reduce by rapid boiling to a half-glaze, that is to say, a
jelly firm enough to cut into forms without being tough. Clear with
white of egg in the usual way, and when quite transparent pour part into
shallow dishes, leaving enough to cover the galantine. Color one dish a
rich clear brown; leave the rest light. When the jelly thickens, but is
not quite set, cover the galantine with it half an inch thick. When the
jelly is cold, cut it into what are called _croutons_, which may mean
vandyked strips, to be laid across, triangles, squares, or any fancy
shapes; the pieces and trimmings are chopped to scatter over the dish or
lay in small piles round.

_Ballotines_ are small galantines made by treating small birds as
directed in last recipe, only that the force-meat should have a larger
proportion of truffles, and be made of the same kind of bird; for
instance, grouse would have rich force-meat of grouse. One grouse,
however, would make two or four ballotines; quails make two, to be
served as individuals.

_Galantine of Breast of Veal._--Bone a breast of young white veal very
carefully, spread it out as flat as possible on the board, pare the meat
at the ends for about an inch so that the skin may project beyond. Take
all the scraps of meat that may have come from boning, provided they are
not sinewy; take also twelve ounces of veal cutlet, and half the
quantity of fat unsmoked bacon. Chop very fine, seasoning all rather
highly. When the meat is fine, season the inside of the veal. Mix with
the force-meat tongue, truffles, and pistachio-nuts or olives, all cut
into half-inch dice (the tongue larger). So mix these that they will
come at regular intervals through the stuffing. Roll the breast round
the stuffing, which is not spread, but laid in a mass, and sew the veal
together. Fasten it up in a cloth, tie securely a