-
1
Mix the ground meats, garlic, 1/2 cup cognac, the eggs, 1/4 teaspoon quatre epices, 1 1/4 teaspoons salt, the pepper and thyme in a large bowl.
-
2
Blend well with the hands.
-
3
If you wish to test the flavor, cook a small amount of the mixture in butter until cooked through.
-
4
Split the turkey down the back and carefully bone the bird, being careful not to slit the skin.
-
5
With your fingers and a small, sharp-pointed knife, pull and cut the meat away from the bones.
-
6
When you come to the legs and thighs, use your fingers to help locate and slip out the thigh bones.
-
7
You may remove the wings and, if you wish, remove the leg and leave only the thigh.
-
8
When the bird is completely boned, remove the breast fillets.
-
9
Marinate the fillets for 1 hour in a mixture of cognac, 1 teaspoon salt and a sprinkling of quatre epices or Spice Parisienne.
-
10
To assemble the galantine, spread the boned turkey, skin side down, on a table or marble slab.
-
11
Spread the farce (the ground meat mixture) over the meat of the turkey.
-
12
Place the well-trimmed marinate fillets in the center of the turkey.
-
13
Arrange the fingers of meat and truffles along the sides of the fillets and push them well into the farce.
-
14
Sprinkle with pistachio nuts and then roll up the stuffed turkey like a giant sausage.
-
15
Turn in the ends of the skin and bring the sides together so that they overlap.
-
16
Sew them with light twine and a needle.
-
17
Roll the turkey in a damp towel and tie securely at the ends and around the middle, leaving pieces of string at the ends.
-
18
Half fill a long fish cooker with meat stock and tie the galantine by the strings to the handles at either end so that it is suspended in the stock.
-
19
Cover well with several thicknesses of aluminum foil.
-
20
Press the foil around the edge of the cooker and steam the turkey for 2 to 2 1/2 hours.
-
21
Remove from the broth after it is partially cooled and weight it so that it holds its shape and become very firm as it cools.
-
22
Chill in the refrigerator for 36 hours before serving.
-
23
To serve, remove the covering and arrange on a large platter or carving board and surround with chopped aspic.
-
24
Carve in thinnish slices and serve as an hors d'oeuvre or as one dish for a buffet meal.
