Panada
2 eggs
1.5 fl oz brandy
1 t Pate Spice (p. 590)
3 oz flour
1 T salt
1/4 t ground white pepper
8 fl oz heavy cream, heated
1 chicken, boned, wing tips removed, skin removed intact
1 lb pork butt, cut into 1 in cubes and chilled
6 fl oz Madeira
4 oz fresh ham or cooked tongue, cut into 1/4 in cubes
3 T black truffles, chopped
4 oz pistachios, shelled, blanched
chicken stock, as needed
1.Prepare the panada: mix the eggs with all the panada ingredients except the cream.
2.Temper the egg mixture with the hot cream. Add the cream to the egg mixture and cook over low heat until thickened.
3.Weigh the leg and thigh meat from the chicken. Add an equal amount of pork butt, or enough for approximately 2 lb meat. Grind the chicken leg and thigh meat and pork twice, using the fine die (1/8 in ) of a meat grinder.
4.Keep the breast of the chicken in large pieces as you bone out the bird. Butterfly or slice the breast meat.
5.Pound the chicken breast to a thickness of 1/8 in, place on a sheet pan lined with plastic wrap, cover with plastic wrap, and refrigerate.
6.Cut the chicken tenderloin into 1/2-3/4 in cubes. Season as needed. combine the meat and the Madeira and refrigerate for at least 3 hours.
7.Drain the chicken breast, reserving the Madeira. Add the Madeira and panada to the ground meat mixture. Blend well.
8.Fold in the ham, truffles, and pistachios. Mix well.
9.Lay out the reserved skin on plastic wrap and lay the pounded chicken breast on top. Add the forcemeat and roll the galantine securely.
10.Poach the galantine at 170 in enough chicken stock to cover, to and internal temp of 165, about 60-70 minutes.
11.Transfer the galantine and the poaching liquid to a storage container. Let cool at room temp. Remove the galantine from the stock and wrap it in new cheesecloth to firm its texture: chill at least 12 hours. Unwrap and slice the galantine to serve.
Pate Spice (p. 590)
Yield: 4 oz
1/2 oz white peppercorns
1 oz coriander seeds
1/2 oz dried thyme
1/2 oz dried basil
1 oz whole cloves
1/2 oz grated nutmeg
20 bay leaves
1/2 oz mace
1/3 oz dried cepes (optional)
Combine all ingredients and grind them using a mortar and pestle or a blender. Store any unused spice blend in an airtight container in a cool, dry place.
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