Galantine of Turkey


1 (16-ounce) package frozen English peas, thawed

2 tablespoons all-purpose flour

3 tablespoons whipping cream or milk

2 eggs

1/4 cup chopped green onions

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon ground nutmeg

1 (3-pound) boneless turkey breast

1/2 pound cooked ham, cut into 3/8-inch strips

1 (10 3/4-ounce) can chicken broth, undiluted

2 bay leaves

1 stalk celery, cut into 1-inch pieces

1 large carrot, sliced

1 teaspoon whole peppercorns

White Aspic Coating

2 whole canned pimientos

1 green onion fan

Fresh Italian or regular parsley sprigs


Position knife blade in food processor bowl; add peas to processor bowl, and process 30 seconds or until pureed. Add flour, whipping cream, eggs, onions, chopped parsley, salt, pepper, and nutmeg to peas; process 1 minute or until smooth, scraping sides of bowl occasionally. Pour mixture in top of a double boiler; bring water to a boil. Reduce heat to medium; cook pea mixture, stirring frequently, 12 minutes or until thick. Remove from heat, and let cool.

Lay turkey breast flat on waxed paper or aluminum foil, skin side up. Carefully slice away skin, tendons, and excess fat, keeping meat intact. Turn turkey breast over. From center of turkey breast, slice horizontally through thickest part of each side of breast almost to outer edge; flip the cut piece and breast fillets over to enlarge breast and make a more even thickness.

To fill in shallow area between breast halves, slice meat from thicker parts of breast, and lay slices in shallow area. Pound breast to 1/2-inch thickness.

Spread half o pea mixture over turkey breast, leaving a 1 1/2-inch border at sides. Lay strips of ham lengthwise down turkey breast, about 1 inch apart, and spoon remaining pea mixture over ham, spreading evenly. Fold in short sides of of turkey 1/2 to 1 inch, to make ends even. Roll turkey breast jellyroll fashion over filling, starting at long side. (Roll will be about 12 inches long) Secure seam with wooden picks.

Wrap turkey breast securely in several thickness of cheesecloth; tie ends tightly with twine. Place turkey in a large oval Dutch oven or fish poacher, seam side down. Add broth and enough water to cover two-thirds of the turkey.

Add bay leaves, celery, carrot, and peppercorns. Bring mixture to a boil; cover, reduce heat, and simmer 1 hour or until turkey is just firm to the touch. Cool slightly in broth. Remove, cool to lukewarm, and wrap with plastic wrap. Chill 8 hours or overnight.

Carefully remove plastic wrap, cheesecloth, and wooden picks. Place turkey on a wire rack, seam side down. Working as quickly as possible, spoon or pour about half the White Aspic Coating over turkey. (Coating mixture dries quickly, so do not stop spooning until entire turkey is covered, or coating may not be smooth. The first coating will not be very smooth; the second coating should be smoother and more even.) Refrigerate 5 minutes for coating to set thoroughly.

Spoon remaining coating mixture over turkey roll; refrigerate 5 minutes. Trim aspic drippings from turkey base with knife, if necessary; transfer turkey roll to serving platter.

Cut four triangles from pimientos, and dry on paper towels; arrange pimientos on turkey. Slice green onion fan into 1 1/2-inch lengths, making curly, thin strips; sprinkle green onion strips over each pimiento triangle. Chill until aspic is firm. Then cover loosely with plastic wrap; chill until serving.

Arrange parsely sprigs around galantine before serving.

Yield: 10-12 servings

White Aspic Coating

1/3 cup cold water

1 tablespoon vinegar

1/4 teaspoon chicken-flavored bouillon granules

1 envelope unflavored gelatin

1 cup mayonnaise

Combine water, vinegar, and bouillon granules in a small saucepan. Sprinkle gelatin over vinegar mixture; let stand 5 minutes. Cook over low heat until gelatin dissolves, stirring constantly.

Remove from heat; stir in mayonnaise with a wire whisk until the mixture is smooth. Tap pan lightly on surface to remove air bubbles. Use immediately. (If mixture stands too long before using, it will cool and become too thick to spoon properly. To soften, reheat mixture slightly over low heat.)

Yield: 1 1/4 cups

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