Bone a poularde, or turkey, or a large fowl; draw the skin of the legs and wings inside; spread out the boned fowl flat upon the table; season with pepper and salt and a little aromatic spices; spread a layer of sausage-meat an inch thick upon this; add some long squares of red tongue or ham, and some small black truffles, and a few pistachio-kernels; repeat the sausage-meat, the seasoning, and the tongue, &c.; and having sufficiently filled up the galantine, sew it up with twine, roll it in a buttered napkin, fasten the ends with string, and set it to braize in some well-seasoned veal and calf's feet stock for about an hour and half. When done, the galantine must be allowed to become partially cold in its own stock, in order that it may thus preserve its mellowness and savour. The galantine must be put in press between dishes, with a fourteen-pound weight on the top, and when quite cold, removed from the napkin; the string must be taken out, and the galantine having been glazed and placed on its dish, ornament it with aspic jelly.